Chili III

  1. 1 small can tomato paste
  2. 3 (15 oz.) cans tomato sauce
  3. 1 large can stewed tomatoes
  4. 1 green pepper (diced)
  5. 1 onion (diced)
  6. 3 jalapeno peppers (diced)
  7. 1 lb ground beef or sliced steak
  8. 2 tsp chili powder (approximate)
  9. cayenne pepper (to taste)
  10. 1 can kidney or red beans
  1. Brown beef, peppers, and onion. Drain off any grease.
  2. Stir in the rest of the ingredients. Add the beans last.
  3. Bring to a boil, and reduce heat to VERY low.
  4. Cook with the lid off 1 Hour. Then cook 1 hour with the lid on. Cook on VERY low heat!
  5. For a milder chili take out the cayenne pepper and the jalapenos.
  6. Its best with grated cheddar cheese on top and corn bread on the side!

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases