Arizona forest fire chili home size
1 1/2 gallon
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red beans | |
| 2 | Kidney beans | |
| 2 | Tomato crushed | |
| 2 | Tomato; diced | |
| 1½ | cup | Celery; sliced |
| 2 | cups | Onion; medium dice |
| 1 | cup | Green pepper; diced |
| 2½ | pounds | Beef; ground |
| ½ | cup | Green chilies; diced |
| ¼ | cup | Jalpeno, canned; sliced |
| 2 | tablespoons | Parsley flakes |
| ¼ | cup | Chili powder |
| ¾ | tablespoon | Garlic chopped |
| ¾ | tablespoon | Oregano |
| 1 | tablespoon | Cumin; ground |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Red pepper; ground |
| 1½ | teaspoon | Black pepper |
| 1 | teaspoon | White pepper |
Directions
Combine red beans, kidney beans, diced tomato, crushed tomato, green chilies, in large pot
(DO NOT DRAIN CANS). Add jalpeno, chili powder, chopped garlic, parsley flakes, oregano, cumin. Brown the beef and add to the beans. Brown the onions and celery in grease from the meat then add them to the rest. Add the salt, black pepper, white pepper, red pepper. This is a thick chili.
Simmer for 2 - 4 hours. Serve or refrigerate. This chili will age well. created 3-19-1998 Contributor: Chef Keith W. Cochran