Recipe by Jim N.
I started this recipe a lot of years ago, and have changed and improved it (I hope) a lot of times. My mother recently made a batch with this recipe and entered it in a contest where it won (in Yuma, and I think they KNOW their chili down there!) What makes this great, I believe, is the use of almost all fresh ingredients, keeping canned items to a minimum. Using FRESH vegetables, I believe, is the real key, especially if they are certified organic! Depending on the specific jalapenos, it will be mild to medium spicy.
- 6 (14 1/2 ounce) cans chili beans (unrinsed, I prefer Bush's)
- 2 lbs ground chuck
- 8 garlic cloves (minced or pressed)
- 4 cups water
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons cumin
- 3 lbs roma tomatoes (Fresh, not canned!!)
- 2 green bell peppers
- 2 red bell peppers
- 1 bunch green onion
- 1 large onion (preferably a Walla Walla Sweet onion, if available)
- 3 jalapeno peppers
Directions See How It's Made
- Brown the beef with the garlic.
- While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
- Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
- Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
- When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
- Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.