Mrs. Ferrell's Chili (Modified)
As soon as I try it on stove top, I will post a picture and/or updates on the recipe.
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- 3 lb
- chili meat (ground beef, chuck roast, or stew meat)
- 4 Tbsp
- chili powder ("heaping")
- 3 tsp
- 3 Tbsp
- 7 c
- 2 can(s)
- canned tomatos
- 1 or 2 can(s)
- green chilies
1For Pressure Cooker: Cook meat until it is gray, drain meat, add ingredients and pressure cook for 15 minutes.
2For crock pot: Cook meat until slightly brown, place all ingredients in crock pot and cook on low for 6 hours/high for 4 hours.
3For stove top: Cook meat until slightly brown (adding salt and pepper for taste), add other ingredients and cook, stirring every few moments. Cook on stove for 20 minutes until meat is cooked full through, and tomatoes and chilies are soft.