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

Glen's Green Floater Chili




Source of Recipe


the web


List of Ingredients




3 lb Lean ground beef
2 lb Lean steak; cut in 1/4" 1/2" cubes
2 tb Minced garlic
2 Large yellow onions; chopped coarsely
3 Large bell peppers; chopped coarsely
4 Large tomatoes; chopped coarsey
1 lb Fresh or canned mushrooms; sliced thick
50 Seranno chiles; whole, stems removed
25 Jalapeno chiles; whole, stems removed
2 cn (28-oz) whole tomatoes, chopped
12 tb Chili powder (one 4.5 oz jar is about 12 tbs)
2 tb Ground cumin (comino)
2 tb Ground oregano
1 tb Ground paprika
1 tb Ground red pepper
1/2 tb Ground marjoram
1 tb Salt
3 cn (23-oz) ranch style beans; (these are pinto beans)
3 cn (15-oz) dark red kidneybeans, drained
3 cn (15-oz) light red kidney beans drained


Recipe



Start browning the meat in a LARGE pot. Add the garlic.
Start chopping the vegetables in the order listed and
add to the pot as you chop them. Stir after each addition.
Add the peppers whole. DO NOT CUT UP! If you do, the chili
will be brutally hot! Add in the juice from the canned
tomatoes, and add the chopped canned tomatoes. Simmer
all this for 2-3 hours. Add in the beans. Simmer another
30 minutes to heat the beans and serve. This is best made
the day before, refrigerated, and then reheated before
serving. Serve the chile and add a "floater" or two for
those who like their food hot.

NOTE: If you get to some point in adding ingredients that
your pan starts to overflow, divide what you have into two
pans, then split the remaining ingredients between the pots.

HINT: Adjust seasonings to your liking. Adding more ground
red pepper will make it hotter. Adding more whole chiles
will not make the chili itself any more hotter, but you
sure will have more "green floaters"!

BEWARE: You can use other chiles that what I listed, but
be very careful that the ones you use do not have thin
skins or they will break apart during cooking and cause
the chile to be very hot! The large green chiles are not
well suited for this, as their skins are too tough!
Besides they are mild!

Serves 30.