Ingredients:
5 pound Ground round |
16 ounces dark red kidney beans |
16 ounces light red kidney beans |
32 ounces small red beans |
1 tablespoons Vegetable oil |
3 large Green peppers, cored and Chopped |
3 large Jalapeno peppers, cored and Chopped |
1 large Red onion, chopped |
1 large Spanish onion, chopped |
1 large White or yellow onion, Chopped |
8 cloves garlic Finely chopped |
128 ounces whole Tomatoes |
192 ounces tomato juice |
1 tablespoons Chili powder to taste |
1 teaspoon Salt and pepper |
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Preparation / Directions:
Break up and cook meat in large frying pan until browned and crumbly. Drain
thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili
powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in
oil until limp. Quarter the whole tomatoes and dump with juice from pan
into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add
tomato juice until chili is soupy, not too thick. Season with chili powder
to taste. Simmer for 90 minutes, stirring frequently to prevent scorching.
Leftover chili can be frozen.
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