Glen's Green Floater Chili
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground beef, extra lean
|
|
| 2 | pounds |
beef, steak
lean, cut in 1/4 inch cubes |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | large |
onions
coarsely chopped |
|
| 3 | large |
sweet bell peppers
coarsely chopped |
*
|
| 4 | large |
tomatoes
coarsely chopped |
|
| 1 | pound |
mushrooms, canned
or fresh, thickly sliced |
|
| 50 | each |
seranos chilies
whole, stemmed |
* |
| 25 | each |
jalapeño pepper
whole, stemmed |
*
|
| 56 | ounces |
tomatoes
chopped, whole |
|
| 12 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
cumin
ground |
|
| 2 | tablespoons |
oregano
ground |
*
|
| 1 | tablespoon |
paprika
ground |
|
| 1 | tablespoon |
red pepper flakes
ground |
|
| ½ | tablespoon |
marjoram
ground |
*
|
| 1 | tablespoon |
salt
|
|
| 69 | ounces |
ranch style beans
these are pinto beans |
* |
| 45 | ounces |
red kidney beans
dark, drained |
|
| 45 | ounces |
red kidney beans
light, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground beef, extra lean
|
|
| 907.2 | g |
beef, steak
lean, cut in 1/4 inch cubes |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 2 | large |
onions
coarsely chopped |
|
| 3 | large |
sweet bell peppers
coarsely chopped |
*
|
| 4 | large |
tomatoes
coarsely chopped |
|
| 453.6 | g |
mushrooms, canned
or fresh, thickly sliced |
|
| 5E+1 | each |
seranos chilies
whole, stemmed |
* |
| 25 | each |
jalapeño pepper
whole, stemmed |
*
|
| 1618.4 | ml/g |
tomatoes
chopped, whole |
|
| 1.8E+2 | ml |
chili powder
|
|
| 3E+1 | ml |
cumin
ground |
|
| 3E+1 | ml |
oregano
ground |
*
|
| 15 | ml |
paprika
ground |
|
| 15 | ml |
red pepper flakes
ground |
|
| 7.5 | ml |
marjoram
ground |
*
|
| 15 | ml |
salt
|
|
| 1994.1 | ml/g |
ranch style beans
these are pinto beans |
* |
| 1300.5 | ml/g |
red kidney beans
dark, drained |
|
| 1300.5 | ml/g |
red kidney beans
light, drained |
|
Directions
Start browning the meat in a LARGE pot.
Add the garlic.
Start chopping the vegetables in the order listed and add to the pot as you chop them.
Stir after each addition.
Add the peppers whole. DO NOT CUT UP! If you do, the chili will be brutally hot! Add in the juice from the canned tomatoes, and add the chopped can ned tomatoes.
Simmer all this for 2 to 3 hours. Add in the beans.
Simmer another 30 minutes to heat the beans and serve.
This is best made the day before, refrigerated, and then reheated before serving.
Serve the chile and add a "floater" or two for those who like their food hot.
NOTE: If you get to some point in adding ingredients that your pan starts to overflow, divide what you have into two pans, then split the remaining ingredients between the pots.
HINT: Adjust seasonings to your liking.
Adding more ground red pepper will make it hotter.
Adding more whole chiles will not make the chili itself any more ho tter, but you sure will have more green floaters! BEWARE: You can use other chiles that what I listed, but be very careful that teaspoon he ones you use do not have thin skins or they will break apart during cooking and the chile will be very hot!
