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Ingredients
- 2 pounds ground beef
- 1 29 ounce can tomato sauce
- 1 29 can kidney beans with liquid
- 1 29 ounce can pinto beans with liquid
- 1 cup diced onion (approx 1 medium onion)
- 1/2 cup diced green chili (2 chilis or 1 4 ounce can)
- 1/4 cup diced celery (1 stalk)
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 11/2 teaspoons black pepper
- 2 teaspoons salt (optional)
- 2 cups water
Details
Servings 12
Preparation time 10mins
Cooking time 250mins
Preparation
Step 1
Brown the ground beef in a skillet over medium heat: drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for about 2 - 3 hours.
For a spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeño peppers to the pot. Leftovers can be frozen for several months.
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