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Crowd Control Chili

Source of Recipe


Daniel






List of Ingredients



• 1 lb. dry pinto beans or red kidney beans
  
• 1 lb. ground beef
  
• 1 lb. fresh pork meat
  
• 1 large onion, chopped
  
• 1 can (48 oz.) vegetable (V8) juice
  
• 1 (14 oz.) can whole tomatoes
  
• 1 (14 oz.) can tomato paste
  
• 4 ribs celery, chopped
  
• 1 large bell pepper, chopped
  
• 1 bunch green onion tops, chopped
  
• 3/4 cup sugar
  
• 3 - 4 Tbsp salt (or to taste)
  
• 3 Tbsp black pepper (or to taste)
  
• 4 Tbsp cayenne pepper (or to taste)
  
• 1 large tomato, diced
  
• 1/2 lb. mushrooms, sliced
  
• 1 (14 oz.) can black olives, left whole
  
• 3 - 4 cloves garlic, minced
  
• 1/4 cup chile powder (or 1 pack taco seasoning mix)
  
• 4 whole jalapeno peppers (to be used as garnish only)
  






Instructions



1. In a large stainless steel pot, cover beans with water and bring to a boil; pour out water and refill pot with fresh water. Add one-half each of the chopped onions and garlic, and half of the seasonings to the beans; simmer, partially covered, for 2 to 3 hours.
   
   
2. Chop pork meat into bite-size pieces; combine with ground beef and then brown the meat in a black cast iron skillet. Saute the meat with the remaining onion and reserved garlic in skillet until cooked, then add meat to beans slowly.
   
   
3. Add all other ingredients (except jalapeno peppers); Let simmer for 1 hour, covered. Stir occasionally.
   
   Garnish with jalapeno peppers on top. (Gently set peppers on top as a garnish, whole, without slicing.)
   
   Serve with grated cheddar cheese and chopped onions, if desired.
   
   Serves 10 to 20,
   perfect for a crowd.