pop’s chilli
Updated on Jun 25, 2019
Easy to make and nothing fancy to add. I promise you won’t regret it.
prep time
15 Min
cook time
3 Hr
method
Stove Top
yield
A lot
Ingredients
- 28 ounces tomatoes, crushed
- 1 small ca tomato paste
- 28 ounces tomato sauce
- 2 large red peppers
- 3 tablespoons garlic
- 2 shallots or onion
- 2 LBS ground beef,lean
- 1 pack mccormick chili season,hot
- 3 celery stalks
- 2 tablespoons chili powder
- 2 medium jalapeno peppers
- 1 can red kidney beans
- 1 large yellow bell pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup olive oil, extra virgin
- 1 tablespoon oregano, dried
- 1 tablespoon italian seasoning
- 1 pound chuck roast (optional)
- 1/4 cup chipotle hot sauce(optional)
- 1 can fire roasted stewed tomato
How To Make pop’s chilli
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Step 1Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
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Step 2Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes. If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
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Step 3Add all dry ingredients, crushed Tomato’s, tomato sauce, stewed tomato’s Stir well, cover and simmer on low heat for 1 hour. Check and stir often. Do not put on high heat because it will burn. I recommend using Cast Iron pot with lid. Everything tastes better in Cast Iron Serve over elbow noodles. Add 1/2 hour simmer time if chuck roast is used.
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Step 4About halfway thru cook time drain beans and add to pot. For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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