Triple Batch Ingredients
|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.
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.