• Prep Time:
  • Cooking Time:
  • Serves: 30 Servings

Glen's "Green Floater" Chili

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 3 lb Lean ground beef
  • 2 lb Lean steak; cut in 1/4" -
  • -1/2" cubes
  • 2 tb Minced garlic
  • 2 lg Yellow onions; chopped
  • -coarsely
  • 3 lg Bell peppers; chopped
  • -coarsely
  • 4 lg Tomatoes; chopped coarse
  • 1 lb Fresh or canned mushrooms;
  • -sliced thick
  • 50 Seranno chiles; whole, stems
  • -removed
  • 25 Jalapeno chiles; whole,
  • -stems removed
  • 2 cn (28-oz) whole
  • -tomatoes;chopped
  • 20 tb Chili powder (one 4.5 oz jar
  • -is about 12 tbs)
  • 2 tb Ground cumin (comino)
  • 2 tb Ground oregano
  • 1 tb Ground paprika
  • 1 tb Ground red pepper
  • 1/2 tb Ground marjoram
  • 1 tb Salt
  • 3 cn (23-oz) ranch style beans;
  • -(these are pinto beans)
  • 3 cn (15-oz) dark red kidney
  • -beans; drained
  • 3 cn (15-oz) light red kidney
  • -beans drained


Start browning the meat in a LARGE pot. Add the garlic. Start chopping the
vegetables in the order listed and add to the pot as you chop them. Stir
after each addition. Add the peppers whole. DO NOT CUT UP! If you do, the
chili will be brutally hot! Add in the juice from the canned tomatoes, and
add the chopped canned tomatoes. Simmer all this for 2-3 hours. Add in the
beans. Simmer another 30 minutes to heat the beans and serve. This is best
made the day before, refrigerated, and then reheated before serving. Serve
the chile and add a "floater" or two for those who like their food hot.

NOTE: If you get to some point in adding ingredients that your pan starts
to overflow, divide what you have into two pans, then split the remaining
ingredients between the pots. HINT: Adjust seasonings to your liking.
Adding more ground red pepper will make it hotter. Adding more whole chiles
will not make the chili itself any more hotter, but you sure will have more
"green floaters" to get the people energized! BEWARE: You can use other
chiles that what I listed, but be very careful that the ones you use do not
have thin skins or they will break apart during cooking and cause the chile
to be very hot! The large green chiles are not well suited for this, as
their skins are too tough!




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