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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 16 |
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A very hearty chunky chili. Serve with sour cream on top or shredded cheese. Also, goes great with Italian bread. Makes a lot. Can cut in half to make smaller recipe. Ingredients:
2 lbs ground beef |
3 green peppers |
2 red peppers |
2 medium onions |
1 (28 ounce) can whole tomatoes, not drained |
1 (11 ounce) can dark red kidney beans, not drained |
1 (11 ounce) can black beans, not drained |
1 (12 ounce) can tomato sauce |
1 (1 1/4 ounce) packet mccormick mild chili seasoning |
1/8 cup frank's red hot sauce |
1 tablespoon chili powder |
1 teaspoon salt |
2 tablespoons ground black pepper |
Directions:
1. Using a large covered stock pot, brown the ground beef; drain the fat.
2. Chop onion and peppers to a large dice about 1/2 an inch big.
3. Cut the tomatoes so that they are chunky also.
4. Add all ingredients to pot with beef. If chili looks too thick add a cup of water to pot.
5. Mix together and simmer covered (stirring occasionally) for about 2 1/2 hours to 3 hours, until peppers are soft.
6. Add more of the last 4 ingredients to your taste.
7. Serve with your favorite toppings.
8. We like shredded cheddar on top.
9. Store in containers in fridge or freezer.
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