Speakeasy Chili

  1. 5 pounds ground round
    Salt and pepper
    1 tablespoon chili powder (more if desired)
    1 (16 ounce) can dark red kidney beans
    1 (16 ounce) can light red kidney beans
    2 (16 ounce) cans small red beans
    1 tablespoon vegetable oil
    3 large green bell peppers, cored and chopped
    3 jalapeno peppers, cored and chopped
  2. 1 large red onion, chopped
    1 large Spanish onion, chopped
    1 large white or yellow onion, chopped
    8 to 10 cloves garlic, finely chopped
    4 (28 ounce) cans diced tomatoes
    3 (64 ounce) cans tomato juice
    Chili powder to taste
    Salt and pepper
  1. Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.
  2. Sauté green peppers, jalapenos, onions and garlic in oil until limp.
  3. Add tomatoes and juice from pan into a large pot. Add hamburger, sautéed vegetables, and beans to pot.
  4. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching.
  5. Leftover chili can be frozen.

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