Jim's Award-Winning Chili
photo by Jim N.
- Ready In:
- 2hrs 30mins
- 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
- 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.
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RECIPE SUBMITTED BY
I discovered a number of years ago that I enjoyed cooking, and my wife of 29 years is happy to let me have the run of the kitchen! <br>My favorite recipes include some chicken dishes that are fun to do AND taste wonderful; my own chili recipe is my pride and joy, and recently won a a contest in Yuma (where my parents winter).