Rustler’s Chili Con Carne With Beans

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Yield: 1pot
  • About This Recipe

    “Its Chili Time!When the weather FINALLY turns cool , it’s time for a steaming “Bowlof Red”! Chili, to an aficionado, is more than a spicy stew; it is acraving, a passion, for a simmered combination of meat and chile peppersthat warms the heart and inspires the soul.The exact origin of chili is still shrouded in mystery. Some people believe itwas originated by chuckwagon cooks who regularly prepared stew for the cowpokesof the Southwest. Possibly, one of the these cooks ran out of black pepper andin his search for a substitute, he came across some red chile peppers which werecommon among the Indians and Mexicans in the territory that is now west Texas.These undomesticated capsicums were extremely hot. When the cowboys inquiredabout the source of the extreme heat, they were told that the heat came from the”chile”, or hot pepper. Over time, this sizzling stew became popular in its ownright, and became known as “chili”.”

    Ingredients

  • 2lbslean ground beef
  • 2mediumonions, chopped
  • 1green pepper, chopped
  • 1stalkcelery, chopped
  • 1garlic clove, minced
  • 2 (16ounce) cans tomatoes, cut up
  • 1 (15ounce) cans tomato sauce
  • 1 1/2 cupswater
  • 6 -7pickled jalapeno peppers, rinsed and chopped( 1/2 cup)
  • 1/4 cupchili powder
  • 1teaspoonred pepper, ground
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1bay leaf
  • 2 (15ounce) cans red kidney beans
  • Directions

  • Cook ground beef, onions, green pepper, celer y, and garlic in large pan tillmeat is browned.
  • Do not drain.
  • Stir in undrained tomatoes, and remainingingredients except kidney beans.
  • Simmer uncovered for 1 1/2 hrs., stirringoccasionally.
  • Stir in beans and cook another 30 minutes.
  • Reviews

  • “This chili is the best!I have made it 4 times and it always comes out great.This last time I added a can of corn and more celery.I left out the jalapenos which made it a little less spicy, but the red pepper, (cayenne), is just enough spice for me.I also experimented with a tsp. of cumin in this batch, which added to the deep taste of this chili.The prep time is short, and the cooking time seems a little long, but the taste is worth the wait!You won’t be disapointed with this recipe!”

  • “This was a nice flavoured Chili. I used recipe #250581 for the chili powder with good results. Sereved over rice and with corn chips topped with melted cheese it made for a lovely mid week meal.”

  • “I had to print this recipe many times!I kept losing it after I would make it – I must have made it a million times!!!My boyfriend and my family absolutely LOVE it!I had to give the recipe to my mom!!!It’s so wonderful!!!”

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