• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

L.j's Chili

  • Recipe Submitted by on

Category: Main Dish, Mexican, Chili

 Ingredients List

  • 3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 cans of brown
  • beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2 large
  • green peppers 2 large red peppers 2 teaspoons black pepper
  • salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes (cooked)
  • 1/4 mashed banana 1 tablespoon lemon juice 1 large can tomatoes (quart)
  • prefer home canned 1 tablespoon crushed chillis (to suit more or less) 1
  • tablespoon black mollases 1 teaspoon Cumin 1 teaspoon Oregano 2 large
  • Spanish onions (you have'ta shed tears when slicing these) 3 cans of
  • mushrooms (8 oz.cans)
  • Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with
  • the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
  • chilis and onions over night. Brown the meat in a skillet. In large pot
  • throw in the tomatoes and crushed chillis, onions, meat, paste, everything
  • except the beans and peppers and slow cook for three hours. Next chop your
  • green and red peppers into long slivers or if you prefer diced. Also stir
  • in your beans and cook slowly for one more hour. All cooking must not have
  • the lid on. With the thick "soupy" ring around the pot; stir back into the
  • simmering chili.
  • You might like the chili hotter or maybe milder, depends on your taste.
  • What ever you do, don't ruin the chili by making it hotter with hot sauces,
  • this has a tendency to make the chili into "superficial" body heat not a
  • deep solid heat. To accompany the chili try and get your hands on some
  • "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I
  • guarantee you will see God!
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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