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Virginia Nickel's Chili Recipe

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This recipe for Virginia Nickel's Chili is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lg yellow onions
1 lg green bell pepper
1 jalapeño pepper
2 lbs lean ground beef (85 or leaner)
1 lb Italian pork sausage
1 can kidney beans, drained and rinsed
2 cans pinto beans, drained and rinsed
2 cups ketchup
1 cup water
14 oz canned tomatoes, crushed
4 oz canned chopped green chiles
2 pkgs chili mix (I used McCormick Original Chili Mix)
Directions:
Directions:
Add ground beef and sausage to very large sauce pan. (No joke, it's gotta be HUGE!)
Cut onions into about ¾” pieces and add to sauce pan.
With the jalapeño, remove and discard seeds and finely mince. Add to sauce pan.
With the bell pepper, remove and discard seeds and cut into ½” pieces. Add to sauce pan
Cook until meat is brown (season with salt & pepper to taste, but not too much). Onions should be tender (clear); don’t brown.
Drain off any excess grease and transfer contents of sauce pan to 4 quart crock pot
Add the following to the crock pot: kidney beans, pinto beans, ketchup, water, tomatoes, green chiles, and chili mix.
Stir well and simmer on low for at least 2 hours. Skim off any grease and enjoy.

Note:
- You can add 1 can cut green beans at the last minute.
- You can also add 1 can V-8 juice if more liquid is desired.
- You can adjust seasoning by adding more chili mix or a different flavor chili mix if you prefer a spicier version.

 

 

 

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