Speakeasy Chili
Yield
12 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
ground beef, extra lean
ground |
|
| 16 | ounces |
red kidney beans
|
|
| 16 | ounces |
red kidney beans
light-coloured |
|
| 16 | ounces |
red beans
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | large |
green bell peppers
cored, chopped |
|
| 3 | each |
jalapeño pepper
cored, chopped |
*
|
| 1 | large |
red onion
|
|
| 1 | large |
spanish onions
|
|
| 1 | large |
onions
chopped |
|
| 8 | each |
garlic cloves
finely chopped |
|
| 4 | cans |
tomatoes
whole |
*
|
| 3 | each |
tomato juice
|
*
|
| 1 | x |
chili powder
to taste |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
ground beef, extra lean
ground |
|
| 462.4 | ml/g |
red kidney beans
|
|
| 462.4 | ml/g |
red kidney beans
light-coloured |
|
| 462.4 | ml/g |
red beans
|
|
| 15 | ml |
vegetable oil
|
|
| 3 | large |
green bell peppers
cored, chopped |
|
| 3 | each |
jalapeño pepper
cored, chopped |
*
|
| 1 | large |
red onion
|
|
| 1 | large |
spanish onions
|
|
| 1 | large |
onions
chopped |
|
| 8 | each |
garlic cloves
finely chopped |
|
| 4 | cans |
tomatoes
whole |
*
|
| 3 | each |
tomato juice
|
*
|
| 1 | x |
chili powder
to taste |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly.
Season with salt, pepper, and at least 1 tablespoon of chili powder.
Set aside.
Sauté green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot.
Add hamburger, sautéed vegetables, and beans to pot.
Add tomato juice until chili is soupy, not too thick.
Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent scorching.
Leftover chili can be frozen.
