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Rustler's Chili


2 lbs. lean, ground beef
2 medium onions, chopped
1 green peppers, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can tomato sauce
1 1/2 cups water
6 or 7 pickled jalapeno peppers, rinsed and chopped (1/2 cup)
1/4 cup chili powder
1 tsp. ground red pepper
1/2 tsp. EACH salt and black pepper
1 bay leaf
2 cans red kidney beans

Cook ground beef, onions, green pepper, celery, and garlic in large pan till meat is browned. Do not drain. Stir in undrained tomatoes, and remaining ingredients except kidney beans. Simmer uncovered for 1 1/2 hrs., stirring occasionally. Stir in beans and cook another 30 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.