Recipe by Johnney
Here is my mock version of the chili that is served at that place Dave named after his daughter. You know the place I'm talking about, Don't you? Its great topped with some chopped onions and shredded chedder cheese. If you make it, Please rate it.
Top Review by paulaporter
This chili is perfect! I've made chili many times in the past and it has never been a favorite of my husband's. After the first bite of this chili he commented on how good it was and continued through 2 bowls of it! I made a large batch, froze the left-overs and even after thawing it was still great! Thank you so much for posting.
- 2 lbs ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans, with liquid
- 1 (29 ounce) can pinto beans, with liquid
- 1 cup diced onion
- 1⁄2 cup diced green chili pepper
- 1⁄4 cup diced celery
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1⁄2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Directions See How It's Made
- Brown the ground beef in a skillet over medium heat; drain off the fat.
- Using a fork, crumble the cooked beef into pea-size pieces.
- In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
- Cook, stirring every 15 minutes, for 2 to 3 hours.
- Try topping it with some chopped onion and cheddar cheese.
- For spicier chili, add 1/2 teaspoon more black pepper.
- For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
- And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
- Leftovers can be frozen for several months.