Chili, Chuck Morford
10
Chili, Chuck Morford recipe
Ingredients
| 2 | pounds |
ground beef
|
|
| 15 | ounces |
red kidney beans
|
|
| 15 | ounces |
black beans
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | large |
yellow onion
chopped |
|
| 5 | cloves |
garlic
|
|
| 12 | large |
jalapeño pepper
seeds removed |
* |
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | tablespoon |
garlic powder
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
black pepper
|
|
|
salt
to taste |
* | ||
|
olive oil
to saute |
* | ||
|
onions
garlic and jalapenos |
* |
Directions
Chop the onions, peppers and garlic.
Sauté them in olive oil until the onions are browned.
Throw in the Beef and continue cooking until the beef is browned.
When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot.
In the crock pot cook for 6 to 10 hours.
In the stew pot cook covered for about an hour and a half.
If more liquid is needed I like to add beer, but red wine is great too.
Notez: Frozen or canned corn can be added.
