Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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$25,000 Chili

3 medium Onions, diced
2 medium Green peppers, diced
2 large Stalks celery, diced
2 small Cloves garlic, minced
½ small Fresh jalapeño peppers
8 pounds Lean chuck, ground coarsely
1 can 7 ounce diced green chilies
14 ½ ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water, bottled
3 Bay leaves, or 2 your choice
garlic salt to taste
Salt/pepper to taste

Dice and sauté first 5 ingredients. Add meat and brown. Add everything else, including ½ can beer.(Drink the remainder). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.


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