Rich Brooks' Damn Good Chili
- Ready In:
- 3hrs 35mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2 medium onions
- 1 medium green pepper
- 1 stalk celery, chopped
- 1 minced fresh garlic clove
- 2.46 ml jalapeno, chopped
- 44.37 ml vegetable oil
- 1814.36 g ground round or 1814.36 g other lean beef
- 118.32 ml chili powder
- 14.79 ml ground cumin
- 9.85 ml garlic salt
- 1.23 ml hot sauce
- salt and pepper
- 170.09 g beer
- 295.73 ml water
- 411.06 g stewed tomatoes, undrained
- 226.79 g tomato sauce
- 170.09 g tomato paste
- 113.39 g diced green chilies
- 1 bay leaf
directions
- Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
- Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
- Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
- When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
- In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
- Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
- Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
- Cover and cook on low heat for 3 hours, stirring occasionally.
- I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!
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