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Wednesday, April 11, 2012


2 lbs. ground beef 
1 tsp. cayenne pepper (omit if you don't like it hot)
2 (16-oz.) cans tomato sauce 
4 (16-oz.) cans pinto beans
1-1/2 tsp. black pepper
1 med. onion, diced
3 stalks celery, diced
2 c. water
2 tsp. garlic, minced
1 can diced green chilies
2 chipotle peppers in adobo sauce, diced
2 tsp. cumin
3 T. chili powder
Salt, to taste
Sharp cheddar, grated
Fritos Corn Chips
Brown ground beef over medium heat and drain fat. 

Add the rest of the ingredients in a large pot and simmer over low heat. Stir every 15 minutes for 2-3 hours(the longer,the better) or place in crockpot on high for 6 hours or low for 8 hours. Top with fritos
and cheese when serving.  Makes at least 3 quarts.

Note: A chipotle pepper is a smoked jalapeno and is usually in an adobo sauce. There are several in one can and I divide out the peppers with sauce into snack size plastic bags (enough for this recipe). I place the tiny bags into a freezer bag and you got it...I freeze them for future chili. Be sure to date and label bag so you can find it when you need a chili fix.

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