Even if you aren't at a game, this chili is going to be a hit for your whole crew!
If you need a chili for tailgating, this one is perfect! The original recipe was double the amount I made, but since I was just making it for dinner, I didn't need enough to feed a crowd. It still made a ton of chili and that was just fine by me. I love chili leftovers because the flavor just gets better as they get to meld together. If you like a spicier chili, feel free to add more jalapenos to the pot. And don't forget the cornbread muffin!
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What you need:
- 2 lb. ground beef
- 1 large jalapeno, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 medium onion, diced
- 1 clove minced garlic
- 2 stalks celery, chopped
- 1/3 cup chili powder
- 1 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 1/2 Tbsp. cumin
- 1/2 tsp. black pepper
- 1/2 Tbsp. salt
- 1 can (14.5 oz.) chili beans (whatever heat you prefer)
- 2 cans (14.5 oz.) diced tomatoes
- 1 can (14 oz.) tomato sauce
- 1 can (14 oz.) crushed tomatoes
- Shredded sharp cheddar cheese
- Sour cream
- Crackers
- In a large pot, brown and crumble ground beef. Before ground beef is done cooking, add peppers, onion, garlic, and celery.
- Once vegetables are softened and ground beef is cooked through, add the seasonings and stir.
- Then add beans and stir. Add diced tomatoes and stir.
- Add tomato sauce and crushed tomatoes and stir.
- Cover and cook on low for 4 to 5 hours, stirring every 15 to 20 minutes to prevent sticking.
- Season with salt and pepper to taste.
- Serve with cheddar cheese, sour cream, and crackers.
It's been almost a year since my last chili recipe but these Copycat Petros are definitely going to making a lasting impression. I don't think I've had chili in a breakfast, but this Chili Cheese Omelet from Food Lust People Love is definitely calling my name.
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