Arizona forest fire chili home size (corr)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16 oz) red beans |
| 2 | cans | (16 oz) kidney beans |
| 2 | cans | (16 oz) tomato crushed |
| 2 | cans | (16 oz) 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 Yield: 1½ gallons Posted to MM-Recipes Digest by kwcochran@... (Keith W Cochran) on Apr 7, 1998