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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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This is my mom's chili recipe. Thick, meaty, and good heat without being overpowering. She used Miller Genuine Draft for the beer; I prefer using an Oatmeal Stout for a richer flavor instead. Ingredients:
2 lbs ground beef, browned and drained |
1 medium onion, chopped |
1 small green pepper, chopped |
16 ounces chopped tomatoes |
12 ounces tomato paste |
6 ounces chili sauce |
2 bay leaves |
2 (15 ounce) cans kidney beans |
1 (15 ounce) can hot chili beans |
16 ounces beer |
3 tablespoons chili powder |
1/2 package mild chili seasoning mix |
1 teaspoon black pepper |
2 teaspoons celery salt |
1 teaspoon onion salt |
2 teaspoons worcestershire sauce |
1/2 teaspoon cayenne pepper |
Directions:
1. Brown ground beef with onion and green pepper; drain.
2. Add all other ingredients.
3. Rinse cans/jars with water if more liquid is needed.
4. Bring to a boil.
5. Lower heat and simmer 2 hours (or more).
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