Recipe by Cindy D
A very spicy chili with beans. Great comfort food when cold weather sets in. I generally serve with saltine crackers and a tossed green salad that has lots of tomatoes and avocados.
Top Review by Cindy D
Thanks for your review Suzy. I can certainly appreciate your point about the peppers. I was born and raised in Texas and still live in the Lone Star state today. I have jalapenos and chili petins growing in my yard. I just prefer the heat of the jap peppers. I even prefer it to habaneros. Just a matter of preference, kinda like the beans/no beans issue. Although I don't usually thicken my chili, I do like your idea of adding the flour after browning. I'm gonna try that. That one thing about this board, I've gotten so many great tips and recipes!
- 3 lbs chili-style ground beef
- 1 cup water
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 garlic cloves
- 1 (15 ounce) can tomato sauce
- 3 tablespoons chili powder
- 2 onions, chopped
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 dried japanese pepper (also known as Japones, Jap or Oriental Hot Pepper. I buy Fiesta brand)
- 3 (15 ounce) cans ranch style beans (not drained)
Directions See How It's Made
- Sear chili meat and add remaining ingredients except Jap pepper.
- Simmer for 1 hour and 15 minutes.
- Add Jap pepper and beans, undrained beans.
- Simmer an additional 30 minutes.
- If the chili needs thickening mix 2 T flour with a little water, and add stirring constantly.
- Adjust the heat of the chili according to how long the pepper is simmered with the chili.
- For mild, omit completely.
- For extremely hot, add at the beginning.