Yield: 6 Servings
|2 pounds||Lean; ground beef|
|2 mediums||Onions; chopped|
|1||Green peppers; chopped|
|1||Stalk celery; chopped|
|1||Clove garlic; minced|
|2 cans||(16-oz) tomatoes; cut up|
|1 can||(15-oz) tomato sauce|
|1½ cup||Water (up to)|
|7||Pickled Jalapeno peppers; rinsed and chopped|
|¼ cup||Chili powder|
|1 tablespoon||Ground Cayenne pepper|
|½ teaspoon||Black pepper|
|1 can||Red kidney beans|
Date: Wed, 7 Feb 1996 08:29:31 -0600 From: Judy Howle <howle@...>
These chili recipes are labeled extra hot. From Better Homes and Gardens HOT & SPICY COOKING (1984). It all depends on what kind and how much chile pepper you add, so you can make any recipe as hot as you like.
Cook ground beef, onions, green pepper, celery, and garlic in large pan till meat is browned. Do not drain. Stir in undrained tomatoes, and remaining ingredients except kidney beans. Simmer uncovered for 1½ hrs., stirring occasionally. Stir in beans and cook another 30 minutes.
"TNT Chili was judged extra hot by our panel of hot-food enthusiasts. One of the tasters began to sweat after a few bites. All of the panelists agreed that each bite was noticeably hotter, but enjoyed the chili down to the last spoonful."
CHILE-HEADS DIGEST V2 #235
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .