INGREDIENTS (makes a lot of chili)
- 2 pounds lean ground beef, or ground turkey
- 1/2 teaspoon salt
- 2 (28 oz.) cans whole tomatoes, chopped (you can use cans of chopped tomatoes, but if you want to do it the Baggs way, you gotta buy whole tomatoes, then chop them...yeah, it's a Baggs thing), with juices reserved
- 2 (16 oz) cans beans in chili
- 1 can (4oz.) Ortega chopped green chilies
- 1 large onion, chopped + 1/2 cup reserved for topping
- 1 1/2 cups chopped celery
- 1 green bell pepper, chopped
- 2 pickled jalapenos, finely chopped (use one or omit it altogether if you're a wuss)
- 1 1/2 oz. Gephardt’s Eagle Brand Chili powder (yes, that's half the bottle and it has to be Gephardt’s for the recipe to work...yet, another Baggs thing)
- Grated cheddar cheese, for topping
- Fritos, for topping
In a large skillet, cook the beef, add salt, and cook until no longer pink. Drain, reserving about a tablespoon of the grease. Set cooked ground beef aside.
In a large stewpot, on medium-high heat, add the reserved grease. Sauté the onion, green bell pepper, celery, and green chilies for 3 minutes. Add the chopped tomatoes, beans, cooked ground beef, jalapenos, and chili powder. Add the reserved tomato juices, water (two 28 oz. can-fulls), or to your desired consistency. You want the chili to be more like a soup, so add more or less water. Simmer for 2 hours.
Serve with chopped onions, grated cheese and Fritos, as toppings.
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