Award-Winning Six Bean Chili
Ingredients:
2 pounds ground beef (can substitute 1# beef/1# pork or 2# venison for variation)
1 – 29 oz can Tomato Sauce
1 – 6 oz can Tomato Paste
1 – 14 oz can Diced Tomatoes
¾ cup V-8 Juice
1 can Light Red Kidney Beans
1 can Dark Red Kidney Beans
1 can Chili Beans
1 can Black Beans
1 can Pork ‘N Beans
1 can Navy Beans
6 – 8 stalks Celery, cleaned and chopped
1 small onion, chopped
1/8 tsp. Black Pepper
1/8 tsp. Red Cheyenne Pepper
¼ tsp. Crushed Red Peppers
½ tsp. Garlic Powder
½ tsp. Lawry’s Seasoned Salt
½ tsp. Basil
¼ tsp. Paprika
1 tsp. Sugar, optional
1 tsp. Chili Powder (more, or less to taste)
Shredder Cheddar Cheese, optional
Saltine Crackers, optional
Directions:
Brown meat with celery and onion in a large skillet over medium heat. Drain excess fat. Transfer meat and vegetables to a 6 or 8 quart pot on medium heat. Add tomato sauce, tomato paste, dices tomatoes and V-8 juice. Stir well. Stir in the complete contents of all of the cans of beans – DO NOT DRAIN! Add seasonings except for chili powder. Begin with ½ tsp. of the chili powder and add until sauce begins to “taste and smell” like chili. For hotter chili, add more Red Cheyenne Pepper. Bring to a slow boil, stirring frequently. Use caution to not scorch the beans on the bottom, or the flavor will be ruined (trust me!). Reduce heat, cover and simmer ½ - 1 hour (the longer, the better). Server in large bowls topped with shredder cheddar cheese and saltine crackers on the side, if desired. Makes approximately 14 servings. Refrigerate leftovers. When re-heating, add ½ to 1 cup water to thin, as chili will thicken upon each re-heat.
Enjoy!
Tami Jones is the owner of Traxx Siberian Huskies, a small show kennel located in East Tennessee, and a Knoxville Website Design company, IWS (Illuminations Web Services). In her spare time, Tami enjoys cooking and is finally willing to share some of her secret, award-winning recipies with you!
Article Source: ezinearticles.com
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