GUNSMOKE CHILI
2 lbs coarsely-ground lean beef or venison
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin
1 14.5-oz. can diced tomatoes
1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño,
habanero, etc.)
2 bay leaves
1 15-oz. can tomato sauce
6 cups water or beef broth
2 15.5-oz. cans kidney or pinto beans
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in
a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients
except beans. Cover and simmer one hour, stirring occasionally. Add beans and
simmer another 15 minutes. Makes about a gallon of the tastiest, most
satisfying chili you ever ate.
For hotter chili, add more peppers. Enjoy.Submitted by: Harvey Pratt
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