Pot 51 Chili
There are so many chili recipes. Some are spicy; some are not. Some make large quantities and some don't. Some have beans and some don't. Some recipes want you to rinse the beans before adding them; some don't. I have experimented and come up with this recipe which is a little bit on the spicy side. You are in control, however, when it comes to how many jalapenos you add, or whether to add any at all. This recipe makes just about the right amount for 2 large servings with some left over for lunch the next day. That's the way it should be. You can always double the recipe if you want more. Just add extra water as you need it so it doesn't become too thin. Enjoy.
What You Need
1 pound ground chuck or lean ground beef
1 small onion, chopped, 2/3 cup
1 clove garlic, minced
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
3 or 4 dashes Tapatío hot sauce
6 slices Mezzetta Deli-Sliced Hot Jalapeno Peppers, minced
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
Season the beef with salt. Brown the beef in a medium size pot. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute. Add water, chili powder, cumin, oregano, Tapatío sauce, jalapeños, and tomatoes. Bring to a boil; reduce heat to simmer. Cover and simmer for 1 hour, stirring occasionally. Add the kidney beans and heat. Water can be added for desired consistency.
Tip: Did you know that draining and rinsing the beans will reduce the sodium content by as much as fifty per cent?
A Little Slice of Paradise