Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Junebug's Chili




Source of Recipe


the web


List of Ingredients




2 lb. ground beef
1/2 c. diced green chilies
12 oz. can tomato paste
1/4 c. diced celery (1 stalk)
2 29-oz cans tomato sauce
3 medium tomatoes, chopped
29 oz can kidney beans (with liquid)
2 tbsp chili powder
2 oz TROPICAL HEAT Hot Sauce (or to taste)
29 oz. can pinto beans (with liquid)
2 tsp. salt
1 c. diced onion (1 medium onion)
2 c. water
1 1/2 tsp. black pepper

Recipe



Brown the ground beef in a skillet over medium heat; drain off fat. Using a fork, crumble the beef into pea-sized pieces.

In a large pot, combine the beef with all the remaining ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Serve with TROPICAL HEAT or FIRESTARTER on the side.