Randy's Almost Famous Chili |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a chili connoisseur & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!! Ingredients:
3 -4 lbs ground chuck |
1 large spanish onion, coarsely chopped |
2 -3 stalks celery, coarsely chopped |
2 -3 garlic cloves, chopped fine |
1 1/2 teaspoons lawry's seasoned salt |
1 (28 ounce) can whole tomatoes, undrained |
1 (28 ounce) can crushed tomatoes |
2 cups tomato juice |
1 (10 ounce) can green chilies, drained & chopped (i use the mild) |
2 tablespoons chili powder |
2 tablespoons sea salt |
1 1/2 teaspoons oregano |
1 1/2 teaspoons cumin seeds |
2 -3 teaspoons hot sauce (i use trappey's) |
Directions:
1. In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
2. Add the first 4 ingredients & season with the LAWRY's.
3. Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
4. Drain well.
5. Place in a large crockpot.
6. Add remaining ingredients.
7. Using your hands, crush the the whole tomatoes.
8. Stir well.
9. Cook on low setting for 6-8 hours, stirring occasionally.
10. Correct the seasonings to your taste.
11. Best if cooled & reheated the next day.
12. Serve with a crusty bread or corn bread.
13. ENJOY!
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