Bengal Chili-best Youll Ever Have |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This chili is the best non-vegetarian I'lve ever had. My dear friend Jean provided me with this Cinn. recipe over 30 yrs. ago. I've made it too many times to count. It has lots and lots of yummy spices. Ingredients:
1 tbsp olive oil |
2 1/2 lb ground sirloin |
1 can (46 oz) tomato juice |
1 can (15 oz) tomato sauce |
1 cup water |
4 tbsp instant minced onion |
4 tbsp chili powder |
4 tbsp celery flakes |
2 tsp salt |
1 tsp oregano leaves |
1 tbsp garlic powder |
1 tsp ground cumin |
1 tsp powdered mustard |
1/2 tsp curry powder |
1/2 tsp garlic salt |
1/4 tsp ground red pepper |
2 cans (4 oz) green chilies (mild), drained/chopped |
1/2 tsp chopped, canned hot jalapeno peppers (opt) |
Directions:
1. In a large pot, heat oil until hot. Add beef; cook and stir until browned, about 10 minutes.
2. Add tomato juice, tomato sauce, water, onion, chili powder, celery flakes, salt, oregano, garlic powder, cumin, mustard, curry, garlic salt, red pepper, green chilies and hot peppers.
3. Bring this all to a boil. Reduce heat and simmer.
4. Cover, cook stirring frequently, until flavors are well blended; cooking about 3 1/2 to 4 hours.
5. This is great served alone in bowls, served over rice and even fantastic served over spaghetti.
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