JESS POLING'S Chili

Course : Chili
Serves: 20
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Ingredients:

3 medium Onions, chopped fine
2 medium Bell peppers, chopped fine
3 stalks Celery stalks, chopped fine
8 pound Sirloin beef, coarsely ground
2 cans No. 2 cans stewed tomatoes
3 Cloves garlic chopped fine
3 Ounces Bottles gerbhardt chili powder
2 Ounces Green chili salsa
1 teaspoon oregano
3 tablespoons Salt
1 teaspoon Hot green chili
1 teaspoon Garlic salt to taste
1 teaspoon Black pepper to taste
4 cans pinto beans if desired
 

Preparation / Directions:

Fat grams per serving: Approx. Cook Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir. Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir often. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be. Some people will tell you if you cook with beans it is not chili. For those people I say.....You cook chili your way and I'll cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans to this recipe, do so, I prefer the Sun Vista Pinto Beans. Served with homemade bread or French bread and salad makes for a complete meal. This recipe will serve approximately 20 person


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