just plain good chili

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

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

Ingredients For just plain good chili

  • 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
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How To Make just plain good chili

  • 1
    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.
  • 2
    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.

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