ROGER'S CHILI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large + 1 small can (each) of red kidney beans, white kidney beans, pinto beans, garbanzo beans 3 large cans of crushed tomatoes 3 small cans of diced tomatoes 2 cans Rotel original tomatoes and diced green chilies 1 1/2 white onions 2 green bell peppers 2 packages Carol Shelby's Chili mix Meat of your choice (we use ground beef, ground pork, beef chuck steak (cubed) and boneless pork chops (cubed).
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Directions: |
Directions:1. Put all canned ingredients into pot and start at low heat. 2. Dice onions and bell peppers; set aside. 3. In electric skillet, season and brown equal amounts (about 1 pound) of ground beef, ground pork, beef chuck steak (cubed) and boneless pork chops (cubed). 4. Add browned meat to the soup pot while saving some of drippings to use to sauté the onion and bell pepper. Add sautéed vegetables to the pot. 5. Add 2 packs of Carol Shelby’s Chili mix (I do not use the Mesa package). If the consistency is too thick, add water. 6. Season with garlic salt, sea salt, cayenne pepper, black pepper and chili powder to taste. 7. Cover and slow cook all day, stirring often. |
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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: You will need a very large pot; I make this once a year so when I do I make a lot! You can adjust to fit your needs.
When serving, offer toppings of shredded cheese, chopped opinion and sour cream. Serve with corn bread or crackers and enjoy!
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