Clint's Chili

"This is a hearty and tasty chili from my father in-law with a few modifications of my own. I basically do everything all of the instructions but on the stove top. Make sure to use a heavy large quart pot with a lid. I think I added some tomato sauce as well. Experiment. You obviously cannot put it on high for four hours but you can bring it to light boil for some time the reduce to a simmer for several hours."
 
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photo by Mr Jackson photo by Mr Jackson
photo by Mr Jackson
Ready In:
7hrs
Ingredients:
23
Serves:
8-10
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ingredients

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directions

  • The original recipe is for a Crockpot.
  • In a skillet, brown meats with onion and garlic. Drain fat and transfer the meat to Crockpot and other ingredients. Use less tomato juice if thicker consistency is desired, add water if thinner chili is desired. Allow to cook on high for four hours, then turn down and let simmer for another four hours. Season to taste with more pepperoncini and or cayenne. If sweeter chili is desired add 1/8 cup of brown sugar. Stir chili occasionally and remember the longer you allow it to cook the more the flavors will blend.

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Tweaks

  1. I have made some much need flavor tweaks since this post in 2012 to RecipeZaar.com and I can't seem to find the edit button. I recommend the following. Add 5 Roasted, seeded and course chopped Peppers. One orange, red, green and two pablanos. The one can of diced tomatoes should be Fire Roasted. Good luck and enjoy.
     

RECIPE SUBMITTED BY

<p>I enjoy cooking and sharing recipes with others. I really like to grill / BBQ or at least cook on one. <br /><br /><img src="&lt;a href=" alt="" /> <br /><br />Two"&gt;http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"&gt; <br /><br />Two years in a row.....</p>
 
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