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Justin's TexMex Chili
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3lbs | ground beef |
venison, alternative | |
2 | green bell peppers DICED |
1 large | white or yellow onion DICED |
2 medium | to large jalepenos DICED NO SEEDS |
3 cloves | garlic MINCED |
1 tbs | butter |
1 48oz can | tomato juice |
1 28oz can | diced or crushed tomatoes, (diced for larger chunks) |
1 16oz can | black beans, (drained, not rinsed) |
1 16oz can | dark red kidney beans, (drained, not rinsed) |
1 28oz can | Bush's chili beans, (not drained) |
2 cups | frozen corn, (optional) |
1 16-24oz jar | mild or medium salsa |
1 2.5 oz container | chili powder, (you won't use it all) |
1-2 tsp | ground cayene to taste, (if needed) |
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1) in a large skillet sautee half the diced bell peppers, half the diced onions, half of the diced jalepenos, and all of the minced garlic in the butter
2) when the garlic if fully fragrant and the onions start to turn translucent, add the ground meat and brown
3) when the meat is completely cooked, drain the fat and return meat and veggie mix to skillet
4) stir in about 2/3 of the chili powder continue to stir until evenly blended through out the meat/veggie mix
5) transfer meat and veggie to large pot and add tomato juice, the rest of the veggies incl. corn, and all the canned ingredients stirring occasionally until it comes to a light boil, being careful not to burn the beans or let it stick
6) when its hot all the way through simmer 30 more minutes and take a test taste....for more chili flavor add 1 tbsp to pot, for more heat add 1/2 tsp ground cayene
7) if more spices were added simmer for another 30-45 minutes and taste again, repeat steps 6 and 7 until desired taste is met
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