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    Gun-Smokin' Chili


    Source of Recipe


    Aunt Saunny

    4 to 5 pounds ground beef or venison
    4 to 5 onions, chopped
    4 to 5 tablespoons chili powder (1 per pound of meat
    1 4-ounce can green chili peppers, chopped
    1 15-ounce can tomatoes, chopped
    1 to 2 tablespoons cumin
    1 to 2 tablespoons ground coriander
    1 to 2 tablespoons red pepper
    2 fresh jalapeno peppers, chopped 2 15-ounce cans chili beans
    1/4 cup Pace hot picante sauce
    3 cups water
    2 tablespoons lime juice
    1/2 can beer (optional)

    Brown the meat in a large Dutch oven. Add remaining ingredients. Cook, covered, for 4 hours (if less hot chili is desired, omit the jalapenos). Add more water if needed while cooking. .
 

 

 

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