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Gem's Boot Scootin' Chili

List of Ingredients

2 pounds ground chuck beef
1 Tablespoon Olive Oil
1 medium onion, chopped
1 medium bell pepper, seeded & chopped
1 Jalapeno pepper, seeded, finely chopped, (see Note3)
1 Tablespoon chili powder
1 Tablespoon Cumin seed
1 Tablespoon Tabasco Sauce, (see Note3)
1 (15 oz) can red kidney beans, drained, (Davinci)
1 (15 oz) can cannellini (white kidney) beans, drained, (Davinci)
1 (15 oz) can pinto beans w/pork, (Lucks)
1 (15 oz) can whole kernel white corn
2 (14 1/2 oz) cans chuncky tomatoes chili style, (Del Monte)
1 (14 1/2 oz) can diced tomatoes garlic & onion, (Del Monte - Fresh Cut)
1 (15 oz) can whole tomatoes, chopped



Recipe

1. Break up ground beef into small pieces in a large, heavy pot. Saute on stove top over medium heat until brown. Drain off all grease. Place ground beef in colander. Drain and rinse ground beef with water. Set aside. Soak up any remaining grease in pot with paper towels.
2. Add to pot: Olive oil, onion, bell pepper and Jalapeno pepper. Saute and stir 5 minutes.
3. Add to pot: Ground beef, chili powder, cumin seed and Tabasco sauce. Stir until blended.
4. Add to pot: Red Kidney Beans (drained), Cannellini Beans (drained), Pinto Beans w/Pork, Whole Kernel White Corn. Stir until blended.
5. Add to pot: Chunchy Tomatoes Chili Style, Diced Tomatoes Garlic & Onion, Whole Tomatoes (chopped ~ Hint: chop tomatoes in can with sharp knife before emptying can). Stir until blended.
6. Cover and simmer over low heat, stiring occassionally, for one hour. (see Note2)

Serves: 12

Note1: This chili recipe is my own... and uses cans... lots of them! But it tastes ~"nothing"~ like canned chili! The reason for so many different types & brands of beans and tomatoes is I get a variety of flavors from them without a lot of extra ingredients. Simply make a list before you go to your grocery store and be sure your electric can opener is in good working order.

Note2: You can bake this in a large covered dutch oven pot in the oven at 350 degrees F. for the last hour if your pot's handles can withstand the heat. I made the mistake of using a cast iron dutch oven the first time. The tomatoes acidity does not work well even in seasoned iron cookware. If you simmer on the stove top, be sure you use a heavy bottom pot on low heat and stir often to prevent sticking on the bottom.

Note3: This recipe is what I call "Spicy". It's not what I really call "Hot"! It does have just a little Kick from the Jalapeno and Tabasco sauce that I like. If you can't handle any Kick... simply adjust or eliminate these two ingredients.