Mild
1 large onion, finely
chopped
1 lb. lean ground beef
1 small red pepper,
finely chopped
1 small green pepper,
finely chopped
1 bottle chili sauce
2 (15 oz.) cans tomato
sauce
1 tablespoon salt
1 tablespoon ground
black pepper
1 tablespoon chili powder
1 large can red kidney
beans, drained
1 small can
mushrooms, sliced
1 cup granulated sugar
In a large frying pan, combine together the onion, ground beef and peppers and saute the mixture over medium heat until the beef is completely cooked and the vegetables are tender. Drain grease.
In a large stockpot, combine together the chili sauce, tomato sauce, salt, pepper, chili powder, red kidney beans, sliced mushrooms and granulated sugar. Add in the meat mixture and stir to combine all ingredients together. Cover your pot and slow cook the chili over low heat for 2-3 hours, stirring every 20-25 minutes. Serve immediately.
---------
Hot
1 onion, chopped
1 green bell pepper,
chopped
1 clove garlic, minced
2 tablespoons olive oil
2 pounds ground beef or
turkey
4 (11.5 oz.) cans tomato-
vegetable juice cocktail
1 (10.75 oz.) can condensed
tomato soup
1 (16 oz.) can chili beans,
drained
1/8 teaspoon cayenne pepper
3 tablespoons chili powder
1 tablespoon soy sauce
1 cup water
In a large skillet over medium heat, saute the onion, green bell pepper and garlic in the oil for 5 minutes, or until tender. Stir in the beef and cook until brown. Transfer these ingredients to a slow cooker.
Then, to the slow cooker, add tomato-vegetable juice, soup, chili beans, cayenne pepper, chili powder, soy sauce and water.
Cover slow cooker and cook on low setting for 2 hours.
---------
Firehouse
1.5 pounds ground beef
1.5 pounds bulk Italian sausage
3 cans (14.5 oz each) stewed
tomatoes
2 cans (16 ozs each) kidney
beans, rinsed and drained
1 cup chopped onion
1 large green pepper,
chopped
1 can (6 oz) tomato paste
2 jalapeno peppers, finely
chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown
mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1.5 teaspoons ground cumin
1.5 teaspoons hot pepper
sauce
1 teaspoon salt
1 teaspoon paprika
In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently.
Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness.
