You may also like
Categories:
ground beef green bell peppers banana peppers peppers onions tomato puree dark red kidney beans red pepper chili powder seasoning salt garlic black pepper ground cumin ground jamaica allspice
Viewed: 7 - Published at: 7 years agoIngredients
- 2 -3 lbs ground beef (can substitute ground chicken or turkey)
- 2 green bell peppers (substitute in a yellow or orange once in a while)
- 3 banana peppers
- 6 -10 jalapeno peppers
- 2 Spanish onions (Large)
- 3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
- 2 (40 ounce) cans dark red kidney beans
- crushed red pepper flakes (dash to as hot as you like)
- 2 1/4 ounces chili powder
- 3 tablespoons adobo seasoning (more or less to taste)
- 3 tablespoons seasoning salt (more or less to taste)
- 10 -15 fresh garlic cloves
- 3 tablespoons black pepper (more or less to taste)
- 3 tablespoons ground cumin (more or less to taste)
- 2 tablespoons ground jamaica allspice (this is clutch, (to taste)
Method
- Dice all peppers and onions.
- Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
- Before meat finishes browning, mix all onions and peppers in with meat.
- When meat is browned, dump all three cans of tomato puree into pot.
- Mince garlic, put in pot.
- Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
- Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
- Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
- Once chili comes back to a boil, it's good to go!
- Serve with cheddar cheese, sour cream and Italian bread.
