Post by mandie68 on Oct 28, 2009 3:43:52 GMT -5
Weekend Chili
5 lb ground beef
3 large Onions, finely chopped
2 large green Bell peppers, finely chopped
1 pkg celery, finely chopped
4 Cloves garlic, finely minced
5 Tablespoons Worcestershire sauce
4 Envelopes chili mix
2 Tablespoons ground Cumin
2 Tablespoons ground Oregano
2 Tablespoons Chili powder
5 cups Water
3 Cans (Rotel) diced tomatoes & chilies, undrained
2 cans tomato sauce
3 cans stewed tomatoes - undrained
2 large Bunches green onions, finely chopped
5 cans kidney beans, rinsed & drained
Salt and black pepper to taste
Instructions:
Brown meat completely, then drain. Add onions, peppers, celery, garlic and Worcestershire sauce. Let simmer about 5 minutes. Add all remaining ingredients except green onions and beans. Simmer on medium to low heat for about 5 hours. Add remaining ingredients and simmer for another hour. The longer you cook it the better it gets. Serve with corn chips or crackers. Serves 30-40 people.
This is the best chili recipe I have made. You can also make it spicy or less spicy depending on what kind of rotel you use. I always use mild, and then my husband will throw in his own jalepenos or something. It makes a lot, but it never lasts long in my house.
5 lb ground beef
3 large Onions, finely chopped
2 large green Bell peppers, finely chopped
1 pkg celery, finely chopped
4 Cloves garlic, finely minced
5 Tablespoons Worcestershire sauce
4 Envelopes chili mix
2 Tablespoons ground Cumin
2 Tablespoons ground Oregano
2 Tablespoons Chili powder
5 cups Water
3 Cans (Rotel) diced tomatoes & chilies, undrained
2 cans tomato sauce
3 cans stewed tomatoes - undrained
2 large Bunches green onions, finely chopped
5 cans kidney beans, rinsed & drained
Salt and black pepper to taste
Instructions:
Brown meat completely, then drain. Add onions, peppers, celery, garlic and Worcestershire sauce. Let simmer about 5 minutes. Add all remaining ingredients except green onions and beans. Simmer on medium to low heat for about 5 hours. Add remaining ingredients and simmer for another hour. The longer you cook it the better it gets. Serve with corn chips or crackers. Serves 30-40 people.
This is the best chili recipe I have made. You can also make it spicy or less spicy depending on what kind of rotel you use. I always use mild, and then my husband will throw in his own jalepenos or something. It makes a lot, but it never lasts long in my house.