Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Onions, chopped fine
2 md Bell peppers, chopped fine
3 ea Celery stalks, chopped fine
8 lb Sirloin beef, coarsely groun
-d
2 ea # 2 cans stewed tomatoes
3 ea Cloves garlic, chopped fine
1 ea Bottles gerbhardt chili powd
-er, 3 oz. size
2 oz Green chili salsa
Sprinkling of oregano
3 tb Salt
1 ea Hot green chili
Garlic salt to taste
Black pepper to taste
4 Cans vista pinto beans, if d
-esired
Fat grams per serving: Approx. Cook
Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers
and celery and cook until transparent. Add beef and
brown thoroughly, stirring often. Drain off excess
grease. Add tomato sauce, stewed tomatoes, tomato
paste (to thicken), and two tomato sauce cans water.
Add chili powder, and stir thoroughly. Add salt,
pepper, garlic, oregano, and stir. Add chili sauce and
hot green chili and stir. Simmer on low heat for 5 to
6 hours. If chili begins to stick, add water, stir
often. You may cut down cooking time, but, the longer
you let it simmer, the better the chili will be. Some
people will tell you if you cook with beans it is not
chili. For those people I say.....You cook chili your
way and I'll cook mine my way
(VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans
to this recipe, do so, I prefer the Sun Vista Pinto
Beans. Served with homemade bread or French bread and
salad makes for a complete meal. This recipe will
serve approximately 20 persons. By Jess Poling
Formatted for Compu-Chef v2.01 by Jess Poling
