Wednesday, October 16, 2013
Thick and Chunky Spicy Chili
Here's a favorite recipe for chili, we don't use a lot of beans in this recipe, it's really meaty, you could use turkey meat too. Try topping it with some chopped onion and cheddar cheese and sour cream if you like.
What you Need:
2 pounds ground beef
One 28-ounce can crushed tomatoes
One 16-ounce can pinto beans (with liquid)
1 diced onion (1 large onion)
diced jalapenos(as many as you want to spice it up)
3 medium tomatoes, chopped
4 cloves Minced Garlic
2 teaspoons cumin powder
4 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
What you Need to DO:
1. Brown the ground beef in a skillet over medium heat; drain off
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. 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 2 to 3 hours.
Makes about 12 servings.
Notes on Hot and Spicy
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.