Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

$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.

Search for Recipes, Search using Google, or Return to Cookbook Index