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Recipe Name: Jen's Chili Difficulty: Easy
Source: You guessed it Serving Size: 1
Ethnicity: American Comments:
Base: Other Don't skimp on the beef. 
Course: Breakfast
Preparation Time: 0-10 Minutes

3 1/2 Pound(s) Lean stew beef, meticulously trimmed
2 Each(s) large yellow onions, coarsely chopped
2 Each(s) large green peppers, membranes and seeds removed, chopped
4 Each(s) large cloves garlic, finely chopped
3 Each(s) large fresh jalapenos, roasted, peeled and chopped
1 Each(s) can chopped chiles or 3-4 fresh roasted, peeled and chopped
3 Each(s) large, ripe tomatoes, coarsely chopped
6 Each(s) sprigs fresh cilantro, finely chopped
4 Each(s) scallions, finely chopped
2 Each(s) large cans crushed tomatoes
1 Each(s) large can diced tomatoes
1 Each(s) small can tomato paste
2 Each(s) large cans red kidney beans (I prefer Goya)
1 Each(s) large can white kidney beans or canellini
2 Each(s) pkgs good chili mix (make sure chili powder is listed first)
8 Tablespoon(s) chili powder
1 Tablespoon(s) ground cumin
2 Tablespoon(s) olive or vegetable oil
1 Teaspoon(s) tabasco or habanero sauce - more if you like it hot
brown beef for a few minutes. add onions, peppers and garlic. stir until onions are translucent. add fresh tomatoes, scallions and cilantro. stir until wilty. add remaining ingredients and bring to boil. turn heat to simmer for a long, long time stirring occasionally. beef should be good and tender when done. salt and pepper to taste. top with sharp cheddar, sour cream and/or guac, red onions, tortilla chips and fresh cilantro. Serve with hot corn bread slathered in sweet butter and a giant beer.

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