$25,000 Chili
Yield
16 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
onions
diced |
|
2 | medium |
green bell peppers
diced |
|
2 | large |
celery stalks
diced |
* |
2 | cloves |
garlic
peeled and minced |
|
½ | small |
jalapeño pepper
|
* |
8 | pounds |
ground chuck (ground beef)
ground coarsely |
|
7 | ounces |
green chili peppers
one can |
|
14 ½ | ounces |
tomatoes, canned
stewed |
|
15 | ounces |
tomato sauce
|
|
6 | ounces |
tomato paste
|
|
6 | ounces |
chili powder
|
|
red hot pepper sauce
to taste |
* | ||
12 | ounces |
beer
|
|
12 | ounces |
water
mineral water, bottled |
|
3 | each |
bay leaves
|
* |
garlic
to taste |
* | ||
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
onions
diced |
|
2 | medium |
green bell peppers
diced |
|
2 | large |
celery stalks
diced |
* |
2 | cloves |
garlic
peeled and minced |
|
0.5 | small |
jalapeño pepper
|
* |
3.6 | kg |
ground chuck (ground beef)
ground coarsely |
|
202.3 | ml/g |
green chili peppers
one can |
|
419.1 | ml/g |
tomatoes, canned
stewed |
|
433.5 | ml/g |
tomato sauce
|
|
173.4 | ml/g |
tomato paste
|
|
173.4 | ml/g |
chili powder
|
|
1 | x |
red hot pepper sauce
to taste |
* |
346.8 | ml/g |
beer
|
|
346.8 | ml/g |
water
mineral water, bottled |
|
3 | each |
bay leaves
|
* |
1 | x |
garlic
to taste |
* |
1 | x |
salt and black pepper
to taste |
* |
Directions
Dice and sauté first 5 ingredients.
Add meat and brown. Add everything else, including ½ can beer.
(Drink the remainder, according to Annie).
Add water JUST TO COVER TOP.
Cook about 3 hours on low heat.
Stir often.
Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long.
Also, those I substitute pure New Mexico ground red chili.
Whatever you use make sure it's pure chili powder, no additional seasonings added.