2 lbs ground chuck, 1 lb jimmy Dean sausage, 1 large sweet onion and 2 green peppers roughly chopped, 2 14 oz cans diced tomatoes, 1 14 can tomato sauce, 1 14 oz can of water. I used 4 TBS chili seasoning,
http://www.sucklebusters.com/chili-seasonings-p-127.html, 1 TBS cumin and 1/2 a TBS of dehydrated jalapeno that I dried and ground the day before. 1 14 oz can each of black, pinto and kidney beans.
I cooked and seasoned the meat with Lawry's seasoning salt and black pepper then added the peppers and onions when the meat was almost done. When the onions and peppers started looking soft I added the 3 cans of tomatoes and the 1 can of water. Once the peppers and onions looked nice and tender I added the seasoning and let the chili cook down, stirring frequently. When the chili looked done I added the drained beans to the pot and let it cook till the beans were heated up.
Topic: Pot of Chili (Read 3163 times)
