Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Ground round
16 oz Can, dark red kidney beans
16 oz Can, light red kidney beans
2 (16 oz) cans small red beans
1 tb Vegetable oil
3 lg Green peppers, cored and
Chopped
3 Jalapeno peppers, cored and
Chopped
1 lg Red onion, chopped
1 lg Spanish onion, chopped
1 lg White or yellow onion,
Chopped
8 (8-10!) cloves garlic,
Finely chopped
4 (28-32 oz.) cans whole
Tomatoes
3 (64 oz) cans of tomato juice
Chili powder to taste
Salt and pepper
Break up and cook meat in large frying pan until
browned and crumbly. Drain thoroughly. Season with
salt, pepper, and at least 1 tablespoon of chili
powder. Set aside. Saute green peppers, jalapenos,
onions, and garlic in oil until limp. Quarter the
whole tomatoes and dump with juice from pan into a
large pot. Add hamburger, sauteed vegetables, and
beans to pot. Add tomato juice until chili is soupy,
not too thick. Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent
scorching. Leftover chili can be frozen.
