just plain good chili
(1 rating)
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Jay Pennington won the 1977 International Chili Society's World Championship Cook off in Rosamond, California with this recipe
(1 rating)
Ingredients For just plain good chili
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oil
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3medium onions, finely chopped
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2 medium green peppers, finely chopped
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3 stalks celery, finely chopped
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8 lbs. coarsely ground beef
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1 can tomato pates, 6 oz
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2 cans stewed tomatoes, (1 lb. 1q2 oz. each)
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2 cans tomato sauce, 16 oz. each
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3 cloves garlic, finely chopped
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2 jars chili powder, 3 oz. each
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2 tbsp. salt
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oregano
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1 can chile salsa, 7 oz
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1 medium jalapeno chile, seeded and chopped
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garlic salt
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coarsely ground black pepper
How To Make just plain good chili
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1Brush bottom of heavy 2 gallon pot with oil. Saute onions, green peppers and celery for 10 minutes. Add meat and cook for another 10 to 15 minutes or til meat loses pink color.
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2Stir in tomato paste, stewed tomatoes, and tomato sauce. add chopped garlic, chili powder, salt, a sprinkling of oregano Chile salsa and jalapeno chile. Simmer for 30 minutes. Season to taste with garlic salt and pepper. Simmer 2 1/2 hours, stirring every 10 to 15 minutes. Skim off fat occasionally. Serves about 32 or makes 2 gallons.
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