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J.D.'S CHILI




Source of Recipe


the web


List of Ingredients




3 lbs. lean beef or turkey (chili style)
3 lg. onions, chopped
2 Bell peppers, chopped
2 tbsp. Polander's chopped garlic
2 (14 oz.) cans tomato sauce
1 can Rotel tomatoes
1 (28 oz.) can whole peeled tomatoes, chopped
4 tbsp. flour
4 tbsp. cooking oil
1 qt. water
2 cans beef broth
1/2 c. parsley
1 tsp. salt
1 tsp. black pepper
1 tbsp. J.D.'s Magic
5 stalks celery, chopped fine
1 tbsp. chili powder
1 tsp. chili pepper
1 tsp. paprika

Recipe



In a large pot, put tomato sauce, tomatoes, Rotel tomatoes and water and beef broth. Bring to a boil and cook for 20 minutes. In a saute pan, heat oil over medium heat and add onions, garlic, celery, Bell peppers and saute for 5 minutes. Add flour, stir to coat vegetables and continue to cook for 3 minutes, stirring frequently. Add to the tomato mixture and cook for 10 minutes on medium heat. In saute pan, place meat and cook until meat turns brown and breaks apart. Add this to the tomato mixture, along with the parsley, salt, black pepper, J.D.'s Magic, chili powder, chili pepper and paprika. Bring to a boil and then lower the heat to low-medium and cook for 2 hours, covered. Stir often and add more water if necessary. The chili should be of a semi-thick consistency. To serve, top chili with grated Cheddar cheese and chopped white onions.