Tags

, , , ,

CJ’s SOUTHWEST CHILI

*This recipe will yield 12-15 servings and will require a large crock pot.  Cut the amounts in half for fewer people or a smaller pot.

021

INGREDIENTS

  • 2 lbs. lean ground beef (recommend 96% to minimize grease).
  • 2 medium onions, chopped.
  • 1 large green pepper, chopped.
  • 1 large red pepper, chopped.
  • 1 large yellow pepper, chopped.
  • 2 tablespoons garlic, minced.
  • 2 14.5 oz. cans red pinto beans.
  • 2 14.5 oz. cans black beans.
  • 2 14.5 oz. cans diced tomatoes.
  • 2 14.5 oz. cans tomato sauce.
  • 1 16 oz. jar salsa, mild.
  • 1 4 oz. can green chilies, diced.
  • 2 teaspoons Worcestershire sauce.
  • 2 tablespoons chili powder.
  • 1 teaspoon cayenne pepper.
  • 1 teaspoon ground black pepper.
  • 1 teaspoon hot red pepper flakes.
  • 1 teaspoon paprika.
  • Sea Salt to taste. 

DIRECTIONS

  • Brown ground beef in large skillet.
  • Drain off any excess grease.
  • Add minced garlic, chopped onions and peppers with meat, mix thoroughly, cook for 5 minutes.
  • Drain liquid from tomatoes, add tomatoes and tomato sauce to crock pot.
  • Drain liquid from kidney and black beans, add to crock pot.
  • Drain any excess liquid from green chilies, add to crock pot.
  • Add meat mixture and all remaining ingredients and seasonings to crock pot.
  • Stir and mix throughly.
  • Set crock pot temperature setting to LOW.
  • Let simmer for 2-3 hours, stirring occasionally.

OPTIONAL TOPPINGS

  • Jalapena peppers, diced.
  • Shredded cheese (cheddar, pepper jack or mozzerella works nicely).
  • Sour cream, dollop.