Here is my scaled down chili recipe. Not too spicy, it has just the right kick. After making several experimental batches, this one turned out best.
prep time30 Min
cook time3 Hr
green pepper, diced
celery ribs, sliced
green chiles, mild, chopped
tomatoes, 14oz canned diced
kidney beans, canned with liquid
pinto beans, canned with liquid
black beans, canned with liquid
water or v-8 juice (original or hot and spicy)
tomato sauce, canned 14 ounces
1 1/2 Tbsp
jalapenos, fresh, rinsed and left whole
How To Make
Brown and drain meat, add only liquid from beans. reserve beans for later.
Add remaining ingredients (except beans).
"float" jalapeno on top for a touch of heat, and added flavor. be careful not to break jalapenos during cooking and stirring, as this will cause more heat. For a bolder version, add 1/2 to a whole finely diced jalapeno.
Cook on high for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning
After 2 hours of simmering and stirring, stir in all the beans, if too thick, add small amounts of water (or v-8), and simmer another 15-20 minutes,
Serve with any of the following;
shredded cheese, finely diced onion, dollop of sour cream, crackers, tabasco
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