Slippery Sam's Cowboy Chili
- 3 pounds beef ground, lean
- 1 tablespoon olive oil
- 2 each onions yellow, chopped fine
- 2 each jalapeno pepper seeded, chopped
- 28 ounces tomatoes can, crushed
- 3 each garlic cloves, chopped fine
- 1/4 cup chili powder
- 6 ounces tomato paste can
- 1 cup chicken broth
- 4 ounces hot chili peppers green, can, chopped fine
- 1 tablespoon cumin ground
- 1 teaspoon red pepper flakes powdered
- 1 teaspoon sage
- 1 teaspoon cayenne pepper
- 15 ounces beans kidney, dark red, can
- 1 tablespoon vinegar cider
- In a large skillet, brown the beef and drain.
- In a large stockpot, heat the oil over medium high heat.
- Add onion, peppers, and garlic and saute until onion is translucent.
- Add the hamburger, crushed tomatoes, and tomato paste and stir well.
- Add chicken stock, chili powder, and remaining spices and cook over medium heat until mixture comes to a boil.
- Reduce the heat to low and simmer 30 to 35 minutes until chili thickens.
- Rinse kidney beans well and add to the pot.
- (If you like your chili with a touch of fire, add hot sauce or crushed dried hot peppers at this point.)
- Return pot to medium-high heat and bring to a boil again.
- Remove pot from heat, let stand covered for about 10 minutes, and serve.
- Note: Corn can be also added.
beef ground, olive oil, onions yellow, jalapeno pepper, tomatoes, garlic, chili powder, tomato, chicken broth, hot chili peppers, cumin ground, red pepper, sage, cayenne pepper, beans, vinegar cider
Taken from recipeland.com/recipe/v/slippery-sams-cowboy-chili-2328 (may not work)