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Pastor Tom's Chili
This recipe won our church contest for best chili
(Before you think I had the edge being the pastor, the
names of the contestants were kept secret. However, I gave the prize to the next
runner up.)
 2 lbs of
ground beef
Two 16-ounce can tomato sauce
Two 15-ounce can kidney beans (with liquid)
Two 15-ounce can pinto beans (with liquid)
1 medium onion diced
3 celery stalks diced
3 green chilies diced (You can use can
green chilies if you want. I prefer fresh roasted ones.)
3 medium tomatoes, chopped
2 teaspoons of cumin powder
3 tablespoons of chili powder
1 teaspoon of cayenne powder (omit if you can't
stand it hot)
1 1/2 teaspoons of black pepper
2 1/2 teaspoons of salt
2 cups of water
2 *chipotle peppers in adobo sauce, diced
Fritos
shredded Cheddar Cheese
Brown the ground beef in a skillet over
medium heat and then drain the fat. Combine the beef plus the ingredients in a
large pot and simmer over a low heat. Cook and stir every 15 minutes for 2-3
hours (The longer the better.)
Put the chili in a bowl and top it with
Fritos and cheddar cheese. Have lots of water handy incase it is too hot. Enjoy.
Makes 8 or 10 servings.
* I'm sure people are wondering what is a chipolte
pepper. It is a smoked jalapeño. It is usually found in adobo sauce. Do not
think the chili will taste as good without it. If you can't find chipolte peppers in your store click
here to find the brand I use. By the way this is an original recipe. Tell me
what you think.
"I have always used celery
in my chili and my wife keeps saying I have never heard of anyone putting
celery in chili. I was glad to see that you do. It was a good recipe." LeRoy
"Made your chili and must say my husband and I
both loved it. I have always made a pretty mean chili, but will change to yours
as our favorite."
Lyn Skinner
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