Ingredients: |
Ingredients: 3 - Medium yellow onions, chopped fine
1 - Large green bell pepper, chopped fine
2 - Large cloves garlic, pressed through garlic press
2 - 1.25 oz. pkgs. McCormick's Chili Seasoning Mix
2 - Tbsp. McCormick's Ground Cumin (this is a key ingredient that gives the true Chili flavor)
1 - 14.5 oz. can Hunts Diced Tomatoes w/ Green Pepper, Celery & Onions
1 - 14.5 oz. can Del Monte Diced Tomatoes - Zesty Chili Style
1 - small can Rotel Tomatoes w/ Green Chilis
1 - 8 oz. can Hunt's Tomato Sauce
2-1/2 lbs. ground chuck (80/20)
1/4 cup Masa Harina mixed w/ 1/2 cup water
OPTIONAL: 2 - 14.5 oz cans Trappey's Red Kidney Beans in Chili Sauce
SEASONINGS TO TASTE:
Salt
Black Pepper
Cayenne
Tony Chachere's Cajun Seasoning
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Directions: |
Directions:Heat large heavy pot (cast aluminum or black iron) on medium high heat. Brown ground chuck and onions, stirring constantly to prevent scorching, breaking-up ground chuck as it browns. Pour off all liquid, add chopped bell pepper and pressed garlic and continue to cook for 10 - 12 minutes, stirring constantly.
In blender, chop-up Hunt's diced tomatoes, Del Monte diced tomatoes and Rotel tomatoes; add to meat and smother-down until dry, stirring frequently. Add Add chili seasoning mix and cumin, then add Hunt's tomato sauce, a little at a time, smother-down until dry, stirring very frequently.
Add approx. 3 - 4 cups water, 1 cup at a time and stirring, until chili consistency is reached. Add Masa Harina slurry to thicken sauce.
OPTIONAL : Add Trappeys Kidney beans
Season to taste with salt, black pepper, cayenne, and Tony's. Lower heat to medium low; simmer for 45 mins. to 1 hour.
Serve hot, as-is,, or sprinkle top of servings with chopped raw onions and/or grated sharp cheddar cheese. |
This recipe for Janet's Chili is from