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  Recipe Home » Soups » Jess Poling's Chili
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  Jess Poling's Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 301
Ingredients:
3 medium Onions, chopped fine
2 medium Bell peppers, chopped fine
3 each Celery stalks, chopped fine
8 lb Sirloin beef, coarsely groun d
2 each # 2 cans stewed tomatoes
3 each Cloves garlic, chopped fine
1 each Bottles gerbhardt chili powd er, 3 oz. size
2 oz Green chili salsa
Sprinkling of oregano
3 tbsp Salt
1 each Hot green chili
Garlic salt to taste
Black pepper to taste
4 Cans vista pinto beans, if d esired
Instructions:
Fat grams per serving: Approx. Cook Time: 6:00 Heat 1
tbsp oil, add onions, bell peppers and celery and cook until
transparent. Add beef and brown thoroughly, stirring often. Drain off
excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to
thicken), and two tomato sauce cans water. Add chili powder, and stir
thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili
sauce and hot green chili and stir. Simmer on low heat for 5 to 6
hours. If chili begins to stick, add water, stir often. You may cut
down cooking time, but, the longer you let it simmer, the better the
chili will be. Some people will tell you if you cook with beans it is
not chili. For those people I say.....You cook chili your way and
I'll cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add
beans to this recipe, do so, I prefer the Sun Vista Pinto Beans.
Served with homemade bread or French bread and salad makes for a
complete meal. This recipe will serve approximately 20 persons. By
Jess Poling Formatted for Compu-Chef v2.01 by Jess Poling
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