Banks Of The Brazos Chili Recipe

• 3 lb coarsely grnd beef
• 1 med onion, minced
• 1 med green bell pepper, minced
• 1 sm stalk celery, minced
• 1 sm clove of garlic, chopped
• 1 x 14-ounce can whole tomatoes
• 1 x 8-ounce can tomato sauce
• 2 x 4-ounce cans minced green chilies
• 1 tsp beef bouillon granules
• 2 tsp chicken bouillon granules
• 1 Tbsp. onion pwdr
• 1 tsp garlic pwdr
• 2 Tbsp. paprika
• 2 tsp garlic salt
• 1 tsp cayenne pepper
• 10 Tbsp. chili pwdr
• 2 whl fresh jalapeno peppers
• 4 tsp cumin
• 1/2 tsp black pepper
• 1 tsp MSG (I left this out)
• 1 tsp oregano
• 2 tsp grnd cilantro
• 2 can Chili beans*

1. (*I added this to the recipe.
2. People in Tennessee like beans in their chili.)
3. This is REALLY Warm!!!!
4. !
5. Brown grnd beef in large saucepan, stirring till crumbly; drain.
6. Add in onion, green pepper, celery, garlic, tomatoes, tomato sauce, green chilies, bouillon granules, onion pwdr, garlic pwdr, paprika, garlic salt, cayenne pepper and half the chili pwdr; mix well.
7. Add in sufficient water to cover.
8. Pierce jalapeno peppers with fork; add in to chili.
9. Simmer, covered, for 1 1/2 hrs.
10. Add in cumin, black pepper, MSG, oregano, cilantro and remaining chili pwdr.
11. Cook for 30 min longer.
12. Remove jalapeno peppers, pressing juice into chili; throw away peppers.

beef, onion, green bell pepper, stalk celery, clove of garlic, tomatoes, tomato sauce, green chilies, chicken bouillon granules, onion pwdr, garlic, paprika, garlic, cayenne pepper, chili pwdr, jalapeno peppers, cumin, black pepper, oregano, cilantro, chili beans

Taken from cookeatshare.com/recipes/banks-of-the-brazos-chili-77986 (may not work)