Indian Style Chili

Pat Duran

By
@kitchenChatter

This recipe was given to me by Donata my friend in New Mexico, who gave this recipe to me when I lived there in the 60's. It is a very spicy but tasty chili. I hope you like it as much as she does, me, not so much as I don't like spicy that much(don't tell her though). I tone it down quite a bit when I make it for me...but you may like the original -so here it is.


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Comments:

Serves:

16 hearty servings

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 Tbsp
bacon grease
1 large
sweet onion, diced
4 Tbsp
minced garlic
1 lb
ground pork
1 lb
ground beef
28 oz
can crushed tomatoes
28 oz
can diced tomatoes, with basil
12 oz
jar salsa, you choose the heat
15 oz
black beans,undrained
2 can(s)
(15 oz. each) hominy, drained
2 can(s)
(15 oz. each) dark red kidney beans, undrained
1 c
solid pumpkin puree
1 small
can creamed corn
2/3 c
creamy peanut butter
1 pkg
chili seasoning ( i use mccormick's), your choose the heat
1 medium
each of bell peppers ,red, green and yellow, diced
1 c
frozen corn kernels
salt and pepper to taste

Directions Step-By-Step

1
In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
2
Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Indian
Other Tags: Quick & Easy, Healthy, Heirloom