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Terrys Chili




Source of Recipe


the web


List of Ingredients




2 lbs. ground meat (beef or venison),
1 medium onion,
1 red bell pepper,
2 cans light red kidney beans,
4-15 oz. cans of chili ready diced tomatoes,
2-15 oz. cans italian tomato sause,
1 teaspoon Seasonal seasoning,
1/2 teaspoon black pepper,
1/2 teaspoon garlic powder,
1/2 teaspoon salt,
1 teaspoon chili powder (McCormick brand),
6-8 tablespoons cooking oil,
1 to 2 glasses of bottled water.

Recipe



Brown meat, drain well and add salt. In a separate pan add oil and heat to medium-high. Add chopped onion and red bell pepper. Stir often and cook to just before browning which is when the onions start lightly popping. It is important to not cook the onions and peppers with the meat because they absorb the fat from the meat. You will notice the difference as they will be more crisp in the final product. Next, in an 8 qt. pan add all sauses, the beans, the drained meat and the remaining seasonings. Add the bottled water to create the desired amount thickness to the sause. Bring to boil and reduce to lowest heat to simmer. You can eat it immediately but I normally cook it for an hour or so depending on how hungry I am.