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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
 the fat.
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
 cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

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