Just Plain Good Chili

Just Plain Good Chili Recipe

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Lynnda Cloutier


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


★★★★★ 1 vote



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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

How to Make Just Plain Good Chili


  • 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.
  • 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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About Just Plain Good Chili

Course/Dish: Beef
Regional Style: Mexican

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