2LaneCruzer
Epic Contributor
I made this green chili recipe yesterday; it's an award winning recipe (local chili cook off) that I really like. I think the chopped celery has something to do with that.
2 pounds coarse ground chili meat (regular hamburger works fine too)
1 large onion, chopped
1 cup of chopped celery
1 15 oz can of diced tomatoes (not stewed)
2 cans of Rotel tomatoes/green chiles (I prefer the mild ) Optional...you can substitute another can of tomatoes for the Rotel if you want.
1 package of chili seasoning ( I prefer the Williams Chili Seasoning, it's flavorful and not hot). I also like to add a couple cans of mild, diced green chiles.
1 15 oz can of red kidney beans; drained
1 small can of tomato sauce
Add onions and celery and a dash of olive oil to a stew pot. Heat on high, stirring often, until onions begin to clarify.
Crumble and brown chili meat (drain grease if desired)
Add the rest of the ingredients and the seasoning; cover and simmer for an hour or two, stirring occasionally.
2 pounds coarse ground chili meat (regular hamburger works fine too)
1 large onion, chopped
1 cup of chopped celery
1 15 oz can of diced tomatoes (not stewed)
2 cans of Rotel tomatoes/green chiles (I prefer the mild ) Optional...you can substitute another can of tomatoes for the Rotel if you want.
1 package of chili seasoning ( I prefer the Williams Chili Seasoning, it's flavorful and not hot). I also like to add a couple cans of mild, diced green chiles.
1 15 oz can of red kidney beans; drained
1 small can of tomato sauce
Add onions and celery and a dash of olive oil to a stew pot. Heat on high, stirring often, until onions begin to clarify.
Crumble and brown chili meat (drain grease if desired)
Add the rest of the ingredients and the seasoning; cover and simmer for an hour or two, stirring occasionally.
Attachments
Last edited: