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BIRD DOG'S FOUR-ALARM INFERNO CHILI




Source of Recipe


Hy Vee


List of Ingredients




2 pounds ground beef or turkey
1 large yellow onion, chopped
4 cloves garlic, crushed
1 whole green bell pepper, chopped
3 tbsp Hy-Vee margarine
1 bottle (32 oz.) Spicy V-8 juice
1 can (29 oz.) Hy-Vee tomato sauce
4 cans (14.5 oz. each) Hy-Vee diced tomatoes, drained
1 can (15.5 oz.) Joan of Arc light red kidney beans
1 can (15 oz.) Van Camp's pork & beans
1 small (0.4 oz.) container Tone's ground cumin
1 amount cayenne pepper (approximately 1/4 tsp.)
2 ounces Hy-Vee chili powder
6 tbsp Old El Paso sliced jalapeno peppers
1 amount Tabasco sauce (to taste - Tim uses 5 to 6 TABLESPOONS)
1 amount salt (to taste)
1 amount sour cream (optional, for garnish)
1 amount shredded Chedddar cheese (optional - for garnish)


Recipe



Brown 2 pounds of ground beef in a large stockpot.
While beef is cooking, saute onion, garlic and green pepper in margarine in a medium-sized skillet until onions are transparent and green pepper is soft.
Drain the cooked beef. Add the sauteed vegetables to the stockpot.
Add V-8, tomato sauce, tomatoes, kidney beans and pork & beans.
Add cumin, approximately 1/4 tsp. cayenne pepper and chili powder.
Put jalapeno peppers through a garlic press and add.
Add Tabasco sauce and salt. Mix thoroughly.
Simmer on low for approximately 2 hours.
Serve with sour cream and/or shredded Cheddar cheese. Enjoy!