|A must during the playoffs!
Pleasant non-harsh after taste.
2 pounds of lean ground beef, browned in a skillet
1 pound of lean pork or beef, diced small and browned
2 large (1-Lb., 12 oz.) cans of diced tomatoes, juice and all
1 40.5-oz can of kidney beans, broken up a little in a blender
1 10-ounce can of Ro-tel diced tomatoes and chilies, with juice
1 large yellow onion, diced and boiled tender
1 large green pepper, diced and boiled with the onon
4 teaspoons of chili powder
2 teaspoons of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of chopped jalapeno peppers
1 teaspoon of cumin powder
1 teaspoon of dry mustard
1 teaspoon of red pepper flakes
1 teaspoon of sugar
This is ready to eat as soon as it heats through, about a half hour, but cooked
for a couple of hours makes it better yet. Stir and taste it often.
Serve on a bed of crushed tortilla or taco chips, and top with grated cheddar
cheese or a dollop of sour cream (we do both).
After you get the hang of this you can make it in 30 to 45 minutes.
Start your 6-quart crock pot on high. This recipe fits it perfectly.
Combine the following ingredients right in the crock pot. Empty cans juice
and all. Cook the meat, onion and pepper separately before adding them, and
it's ready right away. Or you can just build it in the crock pot and cook on
low for 4 to 6 hours.
|The Main Courses Chef presents ...
Don's 4-Alarm Chili
at The Fatted Café
If using dried kidney beans, they must be soaked and cooked ahead of time
to remove their toxins, but if you use canned kidney beans, you will be okay.
Don't be afraid of the spices. You don't need a measuring spoon. We use a
regular teaspoon, slightly heaped.
And the reason we break the kidney beans in a blender is because doing this
eliminates any stomach gas problem!