Servings
1
Ingredients
- 1 can (#10) red beans
- 1 can (#10) kidney beans
- 1 can (#10) tomato crushed
- 1 can (#10) tomato; diced
- 2 pounds Celery; sliced
- 3 pounds Onion; medium dice
- 1 1/2 pounds Green pepper; diced
- 10 pounds Beef; ground
- 1 can (#2) green chilies; diced
- 1 cup Jalpeno; canned; sliced
- 1/2 cup Parsley flakes
- 1 cup Chili powder
- 3 tablespoons Garlic chopped
- 3 tablespoons Oregano
- 4 tablespoons Cumin; ground
- 1 tablespoon Red pepper; ground
- 1 tablespoon Salt
- 2 tablespoons Black pepper
- 1 tablespoon White pepper
Directions
- Combine red beans, kidney beans, diced tomato, crushed tomato, green chilies, in large pot (DO NOT DRAIN CANS).
- Add jalpeno, chili powder, chopped garlic, parsley flakes, oregano, cumin.
- Brown the beef and add to the beans.
- Brown the onions and celery in grease from the meat then add them to the rest.
- Add the salt, black pepper, white pepper, red pepper.
- This is a thick chili.
- Simmer for 2 – 4 hours.
- Serve or refrigerate.
- This chili will age well.
- created 3-19-1998 Contributor: Chef Keith W.
- Cochran Yield: 4 gallons Posted to MM-Recipes Digest by kwcochran@juno.com (Keith W Cochran) on Apr 7, 1998