Makayla's Chili
From
Randy
I have tried
for years to make a chili recipe I could share with my granddaughter. She
doesn't like it to hot, or to sweet. I now have perfected it enough where she
just loves it, and I make it every time she comes for a visit.
Makayla's Chili
2 pounds
ground chuck
4 cups chopped onions
4 cloves chopped garlic (fresh)
1 chopped green pepper
1 chopped red pepper
2 T chili powder (to taste)
60 oz. tomato juice (concentrate)
3 16oz.cans of dark red kidney beans
1 15oz.can stewed tomatoes
1 7oz.can sliced button mushrooms
2 tablespoons Tabasco sauce
Crumble and brown ground chuck with the onions, then drain. Add garlic, green
and red peppers and tomato juice. Bring to a boil, add 1 cup of the chili
powder. Stir in chili powder then drop temperature to moderately low heat. Then
add kidney beans, stewed tomatoes and mushrooms. Stir all together, then add
Tabasco sauce. Bring back up to a boil, stirring often. Add the rest of the
chili powder, and allow to simmer for about an hour. Stirring about every 5
minutes. Turn off heat and allow chili to cool. This will also help the
ingredients to fuse together. After cooling, it can be reheated and served or
put in the refrigerator over night, and served the next day.
It is important to point out that whenever another ingredient is added, you
must bring to a boil, then allow to simmer.
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