Gun Smoke Chili

I know every family has their FAVORITE chili recipe.  After many years of looking when we were first married, this one is ours.  It has enough meat for Dale, beans and “juice” {broth} for the kids, and chunks of veggies for Momma.  

  This makes a BIG batch, so if your family is small, just cut everything in half.   Keep in mind, chili freezes with no trouble at all, so you might want to do the whole thing anyhow, and plan to tuck some away for later.  

 But WAIT! Don’t freeze those leftovers just yet, we have something else to make with leftover Chili tomorrow……. 🙂

{click title for easy printable}

Ingredients

• 2 pounds Ground Beef Or Venison
• 1 whole Green Pepper, Chopped
• 1 whole Red Pepper Chopped
• 1 whole Onion, Chopped
• 2 stalks {up To 4 Stalks} Of Celery, Chopped
• 6 cloves Garlic, Pressed
• ¼ cups Chili Powder {LESS If You Don’t Like Heat!}
• 1 Tablespoon Salt
• 1 teaspoon Cumin
• 1 can {10 Oz} Rotel (you Decide The Heat)
• 1 can (4 Oz.) Chopped Green Chilies
• 1 can 14 Oz Tomato Sauce
• 4 cups Beef Broth
• 2 cans {15 Oz Each} Kidney Beans, Drained
• 1 can Chili Beans In Sauce, Undrained
• 1 can {14 Oz} Zesty Chili Style Diced Tomatoes
• 2 dashes Worcestershire Sauce

In a large pot on your stove top, saute the ground beef, bell peppers, onions, celery and garlic. Drain. Add all other ingredients, slow cook all day, or at least an hour. Remove lid if chili seems to be getting to brothy, and continue simmering.  Serve with cornbread. 

Nana’s Perfect Cornbread recipe here.

Tomorrow, we’ll talk about what to do with the leftovers…….

Hugs, T

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