Prep 15 mins
Cook 45 mins
This won a competition for chili at a county fair in Texas
- 2 lbs lean ground beef
- 1 green pepper
- 1 red pepper
- 1 large onion
- 1 -2 garlic clove, to taste
- 3 -6 hot chili peppers
- 1⁄4 teaspoon cayenne
- 5 teaspoons ground cumin
- 3 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon oregano
- 2 (14 ounce) cans chopped tomatoes
- 3 tablespoons tomato puree
- 2 (14 ounce) cans red kidney beans
- beef stock cube
- chop and fry onions 'til soft.
- add mince and brown.
- chop and add peppers, garlic, spices, and chilies; fry for 1 minute.
- add tomatoes, paste, stock cube and possibly a little water if too dry.
- simmer until meat cooked.
Great blend of seasonings! We are a family of 6, so I basically doubled recipe. Only made a few changes: I used 4 whole green chilis, celery seed, dashes of red cayenne pepper & ground chipotle chile and omitted garlic salt since I increased garlic to 4 cloves. (Mixed reg & smoked paprika-Yum) Delicious change from my normal of just using chili powder. Definitely save this one!
This chili was the best I have ever made and my husband loved it. The directions seemed a bit off. I browned the meat after the onions and then followed along with the recipe. It seemed a bit salty for us. I didn't use any salt and would probably skip the garlic salt the next time I make it.
This was my first time to make chili from scratch and it turned out wonderful! I used 4 hot chili peppers and about 3 garlic cloves (you can never have too much garlic :>). It had just the right amount of spice and a terrific flavor. I was very excited especially since it didn't call for chili powder (doesn't agree with some of the family members). Thanks for a great chili recipe!