FANDOM


Chile


2010-11-27 1941


Ingredients Directions
  • 2 pounds ground beef
  • One 29-ounce can tomato sauce
  • One 29-ounce can kidney beans (with liquid)
  • One 29-ounce can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1/2 cup diced green chili (2 chilies)
  • 1/4 cup diced celery (1 stalk)
  • 3 medium tomatoes, chopped
  • 2 teaspoons cumin powder
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 cups water
  1. Brown the ground beef in a skillet over medium heat; drain off the fat.
  2. Using a fork, crumble the cooked beef into pea-size pieces.
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Notes

  • For spicier chili, add 1/2 teaspoon more black pepper.
  • For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
  • For a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
  • Leftovers can be frozen for several months.


Community content is available under CC-BY-SA unless otherwise noted.