• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings


  • Recipe Submitted by on

Category: Brunch, Chili

 Ingredients List

  • 8 lb Lean Round Steak; cut in
  • -full 1/2 inch cubes
  • 6 md Onions; finely chopped
  • 4 md Green pepper/s; chopped
  • 6 Stalks Celery; chopped
  • 18 lg Cloves Garlic; minced
  • 15 oz Tomato paste
  • 11 cn Red kidney beans; (15 oz.)
  • 2 cn Canned tomatoes; (28 oz.)
  • 2 cn Tomato sauce; (28 oz.)
  • 2 qt Water
  • 6 oz Chili powder or to taste *
  • 2 tb Salt or to taste
  • 2 tb Oregano
  • 8 md Jalapeno Peppers; Chopped
  • 20 ds Tabasco sauce
  • 3 tb Coarsely Ground Black Pepper
  • Cooking oil
  • 16 Makes this many quarts


* Add 1 Ounce At A Time To Taste

Use a non-aluminum pot for cooking the chili.

1. Using food processor with metal blade or by hand with knife.

2. With processor running drop garlic cloves in one by one, keep running
until garlic sticks to side of bowl.

3. Add onions and chop until finely chopped.

4. Remove, and chop green peppers, celery, and jalapenos.

5. Cut steak into 1/2 inch cubes. If steak is frozen, then thaw partially,
this makes it easier to cut.

6. Cook steak over medium high heat in 1 pound batches until steak seared

7. Cook peppers, onions, and celery in batches until just starting to
tenderize, (about 5 minutes). After batch is cooked add it to your large
cooking pot.

8. Add remaining ingredients except salt, pepper and jalapeno peppers to
pot, and simmer uncovered for 2 1/2 hours, stirring occasionally. If the
consistency is the way you like it, then cover and simmer.

9. Now add salt, pepper, and 1/2 of the jalapeno peppers. Stir well, wait a
few minutes. Taste, and add jalapenos to your taste. Check and adjust other
seasonings to your taste. Stirring well and waiting after each addition.

10.Taste after you add anything.

TIP: If your chili is too hot add small amounts of sugar.

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