Receptet i originaltext
2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. brown the ground beef in a skillet over medium heat; drain off the fat.
2. using a fork, crumble the cooked beef into pea-size pieces.
3. in a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. cook, stirring every 15 minutes, for 2 to 3 hours.
makes about 12 servings.
tidbits
for spicier chili, add 1/2 teaspoon more black pepper.
for much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
and for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
leftovers can be frozen for several months.
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