4 - 14 1/2 oz. cans of undrained stewed tomatoes, origianal or seasoned
1- 15 oz. can of tomato sauce
1- 6 o z. can of tomato paste
1/4 cup green chili salsa
1 whole jalopeno, finely chopped, canned or fresh, I use fresh
3/4 cup of chili powder
1 - 4 oz. can diced undrained green chilies
one half cup water
1 teaspoon water
Instructions
In Dutch oven, saute first four ingredients until tneder. Add meat, one pound at a time, stirring until meat looses redness. Drain and add water.
Add remaining ingredients, stirring after each addition. Simmer two and a half to three hours, stirring frequently.
Some members of our family, who shall remain unnamed, don't like beans in their chili, so I warm up a can of kidney beans and serve on the side for those who want to add some to their bowls.
If I don't have enough stewed tomatoes, I sometimes use a can or two of, fresh cut, diced tomatoes, seasoned or unseasoned, in place of stewed tomatoes.
Serving
Suggestions
Good with cornbread and spinach salad.
Originally Submitted
3/14/2010
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