 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
This recipe came from my Pillsbury Cookbook. This has been my favorite way to eat chili since 1995. The recipe listed here includes my modifications. When in season, I have substituted the green chilis with a habenero and another time with a habenero plus 2 tabasco peppers. Both of these, especially the latter, made it a HOT chili. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
3/4 cup water |
1 green pepper, chopped |
2 tablespoons chili powder |
1/4 teaspoon black pepper, freshly ground |
1/4 teaspoon hot pepper sauce |
1 (28 ounce) can whole tomatoes, undrained and cut up |
1 (10 3/4 ounce) can condensed tomato soup |
1 (6 ounce) can tomato paste |
1 (4 ounce) can green chilies, chopped and undrained |
1 (15 1/2 ounce) can kidney beans, drained and rinsed |
Directions:
1. Sautee ground beef with onion; drain.
2. In a large pot, combine ground beef mixture and remaining ingredients, except for the kidney beens.
3. Bring to a boil and reduce heat.
4. Cover and simmer for 1 1/2 - 2 hours, stirring occassionally. You can also cook this in a crock pot for 5-6 hours on low.
5. Add kidney beans and simmer until thoroughly heated.
|
|