Monday, November 21, 2011

Dad's easy chili

Triple Batch Ingredients

Quantity Description
2 lbs. Lean Ground Beef
1 lb. Ground Turkey
2 ea. Medium Onion, chopped
1 ea. Chopped Green Pepper, chopped
3 ea. 1 pound cans, or 48 ounces, Tomatoes, broken up
1 ea. 1 lb. can, Dark Red Kidney Beans, drained
1 ea. 1 lb. can, Pinto Beans, drained
1 ea. 1 lb. can, Black Beans, drained
1 ea. 1 lb. can, Pinquento Beans, drained
4 ea. 8 ounce cans, or 2x 16 oz., or 32 ounces of Tomato Sauce
1 Dash of salt.
6 tsp. Chili Powder (Good stuff tastes better!)
3 ea. Bay Leaves
2 tsp. Ground Cumin
1 small or medium can Diced Green Chili's
If you dare! A bit of crushed red pepper and minced jalapenos and/or bottle of beer, preferably an amber ale.
  • Cook chopped onions and pepper in a dab of butter until onions are translucent and peppers are softer, set aside.
  • Fry the meat in a large covered skillet until meat is lightly browned, drain when almost done and add onions/peppers, green chilies and cook a bit more with stirring.
  • Meanwhile, in large pot, mix all other ingredients and start heating.
  • When skillet mixture is ready add it to pot.
  • Cover and simmer an hour. Stir every now and then.
  • When done remove bay leaves.
Serving Suggestions
Makes boucoup Chili. Really good served with beer and corn bread.

This recipe is a family favorite. It evolved from the Chili recipe in the Homes and Garden cookbook. Dad significantly modified it to suit family tastes.

No comments: