Just Plain Good Chili Recipe

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Just Plain Good Chili

Lynnda Cloutier


Jay Pennington won the 1977 International Chili Society's World Championship Cook off in Rosamond, California with this recipe

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3medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs. coarsely ground beef
1 can tomato pates, 6 oz
2 cans stewed tomatoes, (1 lb. 1q2 oz. each)
2 cans tomato sauce, 16 oz. each
3 cloves garlic, finely chopped
2 jars chili powder, 3 oz. each
2 tbsp. salt
1 can chile salsa, 7 oz
1 medium jalapeno chile, seeded and chopped
garlic salt
coarsely ground black pepper

Directions Step-By-Step

Brush 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.
Stir 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.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican