This is the chili I make every winter. Ground chuck, browned, drained 1 pkg Brooks chili seasoning 1 large can Ro-tel tomatoes with chilies (1 large can Brooks beans) leave out if not wanting beans 1 large can tomato juice elbow macaroni Brown ground chuck and drain. Cook macaroni in mixture of tomato juice and water; drain. Add everything else into pot and simmer all day. Very spicy but not over bearing. ENJOY!
3 lb. coarsely ground beef 2 sm. green bell peppers, diced 1 lg. onion, diced 2 cloves garlic, crushed 1/4 c. vegetable oil 2- 14.5 oz. cans diced tomatoes 1- 10 oz. can RO-TEL (diced tomatoes and chiles) 3 T. chili powder 2 t. cumin seeds, crushed 1/4 t. tobasco 1 c. water
Cook beef, bell pepper, onions and garlic in oil in a large heavy pan until beef is lightly browned. Add remaining ingredients and simmer for 1 hour and 10 minutes
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