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This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise unkind but tangy and with some authority. I prefer to use canned baked beans rather than kidney beans. For this reason the beans should be added toward the end of the cooking cycle.
Yield: 6-8 servings
- 2 lbs. of lean chuck (ground)
- 1 medium onion, minced
- 1/8 cup minced jalapeno peppers
- 1 fresh green pepper
- 1 Tbsp. salt
- 1 Tbsp. Coleman's mustard
- 1/2 Tbsp. chili powder
- 1 Tsp. cumin
- 2 Tsp. powdered garlic
- 2 lbs. crushed tomatoes
- 1 lb. baked beans
In a skillet, saute meat, onion and pepper over medium heat. Mix dry ingredients together and add to meat; cook, stirring frequently, until meat is browned. Put into stock pot and add crushed tomatoes. Cook slowly over low heat until peppers and onions break down (4-8 hours) - stir occasionally. Add beer if concoction becomes dry (depends on meat). Add beans just before serving.
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