just plain good chili
(1 RATING)
Jay Pennington won the 1977 International Chili Society's World Championship Cook off in Rosamond, California with this recipe
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Ingredients
- - oil
- - 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
- - oregano
- - 1 can chile salsa, 7 oz
- - 1 medium jalapeno chile, seeded and chopped
- - garlic salt
- - coarsely ground black pepper
How To Make just plain good chili
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Step 1Brush 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.
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Step 2Stir 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.
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