hot and spicy chili
- Categories
- Fixed
- Yield
- 20 Servings
| Measure | Ingredient |
|---|---|
| 4¼ pounds | Ground beef |
| ⅓ cup | Vegetable oil |
| 6 cups | Onions; chopped |
| 3 cups | Green bell peppers; chopped |
| 8 cups | Tomatoes; canned, sliced |
| 10½ cup | Dark kidney beans; canned, drained |
| 3¼ cup | Water |
| 2 cups | Chili seasoning mix |
| 3 tablespoons | Durkee redhot? cayenne pepper sauce |
| Salt and pepper; to taste | |
| Sour cream; as needed | |
| Cheddar cheese; shredded, as needed |
Brown beef; reserve. Heat oil; saute vegetables (onions & green peppers).
Stir in meat. Stir in tomatoes and all remaining ingredients. Cover. Simmer 20 to 25 minutes, stirring occasionally.
Busted by Christopher E. Eaves <cea260@...> Serving Ideas : Serve with dollop of sour cream.. Top with cheddar.
NOTES : Serving size: 1 cup. ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada
Recipe by: Durkee RedHot? Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998
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