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The Best Chili South of Boston




Source of Recipe


Internet


List of Ingredients




1 ½ pounds ground round
½ pound ground chuck
½ pound ground sweet pork
1 to 2 (4 ounces each ) cans green chili peppers
1 habanera pepper, chopped
2 cans chopped tomatoes
1 can (4 ounces) tomato sauce or ½ cup ketchup
¼ cup BBQ sauce
2 cloves garlic, diced
½ teaspoon crushed red pepper flakes
a few sprinkles your favorite Spice
(a blend of habanera flakes and hot pepper extract.)
¼ cup chopped fresh parsley tops or 1 tablespoon dried parsley
1 to 2 teaspoons chili powder
2 or 3 shakes of red- hot sauce any kind
1 can small, pitted black olives drained
2 or 3 stalks celery, washed and cut into ¼ inch slices plus 1 pinch celery seeds
½ lb. fresh mushrooms, sliced
2 to 3 large green peppers chopped or ( 1 of each green, red and yellow, )
2 to 3 cans red kidney beans, drained
2 packages of hot chili mix

(optional note: this is only to be used if you eliminate the following: habanera pepper, chili powder, hot sauce, and only use 1 can of green chili peppers)


Recipe



Put meat in large pan, (Dutch oven is good ) cover and cook stirring occasionally until meat has cooked but is not yet browned. Drain well.

Add all other ingredients and cook on very low heat for several hours, if chili is not thick enough thicken with a little flour and water paste. This can also be made in crock – pot, slow cook on low all day.

Put cooked chili in individual bowls, top with shredded cheese (you can use any kind of shredded cheese you like but I prefer cheddar) Put dish in microwave for a few seconds to melt cheese. Serve with a side salad and bread and butter. Yummie!

Note: * This recipe freezes well so a lot of times when I make it I double the batch and freeze the leftovers for an easy supper at a later date, even tastes better then!