JoAnna’s “State Champion” Chili Beans
(serves about 6-8)
1 ½ -2 pounds lean ground beef (ground chicken, turkey or venison will also work)
1 medium sweet onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium sweet banana pepper, chopped (or use any mildly hot pepper from your garden)
Brown ground beef in a stockpot until almost done, drain and add all chopped peppers. Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally. To the beef/vegetable mixture, add the following:
28 oz. can diced/chopped or whole tomatoes
15.5 oz can pinto beans
15.5 oz can light red kidney beans
15.5 oz can chili beans (mixture of pintos, etc.)
2 - 15.5 oz cans dark red kidney beans
15.5 oz can tomato sauce
5 TBSP catsup
3 TBSP garlic powder (NOT garlic salt)
3 TBSP chili powder
1 TBSP cumin powder
2 TSP black pepper
2 TSP salt
1 TSP cayenne pepper
1 TSP sugar
Stir all ingredients well and cook on medium for about 30 minutes, turn down to low and let simmer another 30 minutes, stirring occasionally.
Leaves just a touch of heat in your mouth. If you like it HOT, increase the cayenne pepper to 1 TBSP.
Yummy!
(for a great leftover idea, take the leftover chili, spread it into a lightly greased baking dish,spread/pour in one can of drained yellow corn and cover with a boxed Mexican or plain cornbread mix and cook according to cornbread directions)
