Clay's Kitchen : Chili Recipes

Chili Recipes

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

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Thumbs Up Chili

Recipe from: Midwest Living
Servings: 8

2 pounds lean ground beef
1 large onion, chopped
1 large green sweet pepper, chopped
3 cloves garlic, minced
2 14 ½-ounce cans diced tomatoes
2 12 ounce cans tomato juice (3 cups)
1 12 ounce can beer or 1 ½ cups water, tomato juice or beef broth
1 to 2 jalapeño chile peppers, seeded, if you like, and chopped
2 15 to 15 ½-ounce cans Mexican-style chili beans
2 tablespoons chili powder
chili toppings (such as shredded cheddar cheese, chopped onion and/or dairy sour cream)
warm cornbread and honey (optional)

In a 4 to 5 quart Dutch oven, cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender, the drain.Stir in undrained tomatoes, tomato juice, beer, and chile pepper. Bring to boiling and reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in undrained beans and chili powder. Simmer, covered, for 1 hour more, stirring occasionally.

Serve with chili toppings and cornbread and honey, if you like.

Handling Hot Chile Peppers:
Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

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