Description
I started this recipe a lot of years ago, and have changed and improved it (i hope) a lot of times. My mother recently made a batch with this recipe and entered it in a contest where it won (in yuma, and i think they know their chili down there!) what makes this great, i believe, is the use of almost all fresh ingredients, keeping canned items to a minimum. Using fresh vegetables, i believe, is the real key, especially if they are certified organic! Depending on the specific jalapenos, it will be mild to medium spicy.
Ingredients
- Chili Beans
- Ground Chuck
- Garlic Cloves
- Water
- Sugar
- Salt
- Ground Black Pepper
- Chili Powder
- Cumin
- Roma Tomatoes
- Green Bell Peppers
- Red Bell Peppers
- Green Onion
- Onion
- Jalapeno Peppers
Instructions
- Brown the beef with the garlic
- While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend
- Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently
- Cut the jalapeno peppers into slices, add to about a cup of water and pure it, add to 8-quart pot, and continue to stir frequently
- When the beef is coooked thoroughly and browned completely, add to the 8-quart pot
- Bring to just short of a boil, then simmer for at least 2 hours
- Makes 8 quarts