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Categories:
ground beef tomato sauce kidney beans pinto beans green chilis celery tomatoes cumin powder chili powder black pepper salt water
Viewed: 40 - Published at: 7 years agoIngredients
- 2 lbs ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans (with liquid)
- 1 (29 ounce) can pinto beans (with liquid)
- 1 cup diced green chilis (2 chilis, I use the small can of green chilis)
- 14 cup diced celery (1 stalk)
- 3 medium tomatoes, chopped (I use one can diced tomato)
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 12 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Method
- Brown the ground beef in a skillet over medium heat; drain off fat.
- Using a fork, crumble the beef into pea size pieces.
- In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat.
- Cook, stirring every so often, for 2-3 hours.
- For spicier chili, add 1/2 teaspoons more black pepper.
- For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne.
- (We like it hot, so I added 5-6 jalepeno peppers.
- Leftovers can be frozen for several months.
