Chili con Carne

by Alice D. Turnham

Servings: 25 servings

INGREDIENTS

3 lbs. extra lean ground beef
3 cans diced tomatoes
3 cans dark red kidney beans
1 lg. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp. jalepeño peppers, finely diced
1/4 tsp. cayenne pepper
Salt and pepper, to taste

INSTRUCTIONS

Brown ground beef; drain off most of the grease. Add onion and peppers to the remaining fat in the pan. Cook until onions are translucent. Add tomatoes and kidney beans. Season to taste. Simmer until flavors have blended.
You can also dump all the ingredients into a crockpot and let cook on high for 6-8 hours. Just skim off the grease that rises to the top after about two hours.

CHEF COMMENTS

This dish is best served the next day after all flavors have blended well.

This recipe is the one I used for several years for our annual Chili Lunch at the Tamarack Senior Center for their fall festival.

Everyone loved it!!!!

Enjoy!!!

Tagged: chili, chiliconcarne, soups add tags

Have you made it? What'd you think?

Log in to review this recipe.