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Junebug's Chili
|
2 lb. ground beef |
1/2 c. diced green chilies |
|
12 oz. can tomato paste |
1/4 c. diced celery (1 stalk) |
| 2 29-oz cans tomato sauce | 3 medium tomatoes, chopped |
|
29 oz can kidney beans (with liquid) |
2 tbsp chili powder |
| 2 oz West Indies Creole Hot Pepper Sauce (or to taste) |
29 oz. can pinto beans (with liquid) |
| 2 tsp. salt | 1 c. diced onion (1 medium onion) |
| 2 c. water | 1 1/2 tsp. black pepper |
Brown the ground beef in a skillet over medium heat; drain off fat. Using a fork, crumble the beef into pea-sized pieces.
In a large pot, combine the beef with all the remaining ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Serve with any Trés Tropical Hot Pepper Sauce on the side.
Habby Habanero's Tropical Heat Hot Pepper Sauce
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