"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jason's Hot and Spicy Chili Tomorrow Recipe

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This recipe for Jason's Hot and Spicy Chili Tomorrow, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jason Smith
Added: Tuesday, October 9, 2007


1 1/2 pounds lean ground beef
1 tablespoon olive oil
2 medium onions, cut into 3/4-inch pieces
2 cloves garlic, minced
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons chili powder, mild
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoon hot pepper sauce
2 (15-ounce) cans red kidney beans, drained
1 (14.5-ounce) can diced tomatoes
1 (10.75-ounce) can condensed tomato soup
1/2 can beer (non) alcoholic
3 tablespoons ground cumin
1 tablespoon Worcestershire sauce

Sauté hamburger (low to medium heat) in cooking oil with onion, garlic, salt and pepper in a large pot. Separate hamburger into coarse pieces during cooking process. Drain.
After the hamburger is sautéed add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to sauté on a low to medium heat for 2 minutes mixing ingredients. The idea is to thoroughly flavor the meat with the spices, without 'frying' the beef which makes it somewhat tough. Nice and slow here.

After 2 minutes, the bell pepper should be losing its dark green color - now is the time to add the remainder of the ingredients and gently bring it all to a simmering boil. Reduce heat to low and allow to simmer for 15 minutes. Turn off all heat and allow to cool - this will let the beans absorb the juices and improves the overall flavor tremendously.
Reheat when you are ready to eat, adding more chili powder and/or salt and pepper to taste. Serve with grated cheddar cheese or chopped onions if desired.
I generally let it refrigerate over night and eat it the next day --- hence Chili Tomorrow. ENJOY!

Number Of Servings:
Number Of Servings:
About 8
Personal Notes:
Personal Notes:
If you are in a hurry use a can of V 8 to speed things up.




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