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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ivey
Servings: 10
3 pounds coarsely ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 small stalk celery, chopped
1 clove garlic, minced
1 14 ounce can whole tomatoes
1 8 ounce can tomato sauce
2 4 ounce can chopped green chilies
1 teaspoon beef bouillon granules
2 teaspoons chicken bouillon granules
1 tablespoon onion powder
1 teaspoon garlic powder
2 tablespoons paprika
2 teaspoons garlic salt
1 teaspoon cayenne pepper
10 tablespoons chili powder
2 whole fresh jalapeño peppers
4 teaspoons cumin
½ teaspoon black pepper
1 teaspoon MSG, optional
1 teaspoon oregano
2 teaspoons ground cilantro
2 cans chili beans, optional
Brown ground beef in large saucepan, stirring until crumbly; drain. Add onion, green pepper, celery, garlic, tomatoes, tomato sauce, green chilies, bouillon granules, onion powder, garlic powder, paprika, garlic salt, cayenne pepper and half the chili powder; mix well. Add enough water to cover.
Pierce jalapeño peppers with fork; add to chili. Simmer, covered, for 1 ½ hours. Add cumin, black pepper, MSG, oregano, cilantro and remaining chili powder.
Cook for 30 minutes longer. Remove jalapeño peppers, pressing juice into chili; discard peppers.