Spicy Hot Chili Recipe
Ingredients
1 pound ground beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 16-ounce can tomatoes, cut up
1 151/2-ounce can red kidney beans, drained
3/4 cup tomato juice
1 4-ounce can green chili peppers, rinsed, seeded,and chopped
1 tablespoon worcestershire sauce
2 teaspoons paprika
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon celery salt
1/4 teaspoon cayenne
1/8 teaspoon dry mustard
Few drops bottled hot pepper sauce
Directions
In large saucepan cook ground beef, onion, and garlic till meat is browned; drain off fat.
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire sauce, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, hot pepper sauce, 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and simmer for 20 to 30 minutes.
Crockery cooker directions:
(Use a 31/2-quart or smaller electric slow crockery cooker because of the small volume of chili.)
In skillet cook ground beef, onion, and garlic till meat is browned; drain off fat.
Transfer meat mixture to crockery cooker.
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, pepper sauce, only 1/2 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on low-heat setting for 8 to 10 hours.
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire sauce, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, hot pepper sauce, 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and simmer for 20 to 30 minutes.
Crockery cooker directions:
(Use a 31/2-quart or smaller electric slow crockery cooker because of the small volume of chili.)
In skillet cook ground beef, onion, and garlic till meat is browned; drain off fat.
Transfer meat mixture to crockery cooker.
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, pepper sauce, only 1/2 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on low-heat setting for 8 to 10 hours.
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