JAY PENNINGTON'S PRIZE-WINNING Chili

Course : Chili
Serves: 16
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Ingredients:

1 tablespoons Oil,cooking
3 medium Onions
2 medium Bell pepper(s)
2 medium Celery stalks
3 cloves Garlic
8 pound Beef round,coarse grind
40 ounces Tomato sauce
40 ounces Tomatoes,stewed
6 ounces Tomato paste
5 Cup Water
4 ounces Chile salsa
1 medium Jalapeno pepper
8 tablespoons Red chile,hot,ground
4 tablespoons Red chile,mild,ground
4 ounces Whole green chiles
1 tablespoons Cumin,ground
1 teaspoon Oregano,dried,pref. Mexican
3 tablespoons Salt
1 teaspoon Pepper
 

Preparation / Directions:

1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent. 2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned. 3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings. NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.


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