Yields: 13 (1-Cup) Servings
Conversion Chart: Here >>
Chef's Notes:
I put jalapeño peppers in my chili, but I don’t want to overload it. I want it to have a bite, but I don’t want tears to come to anyone’s eyes.
Ingredients:
1 lb. coarse-ground beef, cooked and drained
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (14.5-oz.) can diced tomatoes chili ready
1 (15-oz.) can chili beans
1 48-oz. can tomato juice
½ cup chili powder
1½ tsp. garlic powder
½ tsp. black pepper
Procedure:
1. Stir all ingredients together in a large stock pot.
2. Bring to boiling over high heat; reduce heat to low and simmer for 1 hour.
Recipe Type: Authentic
Recipe Author: Chef Billy
Original Photograph By: Chef Billy/hy-vee.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.hy-vee.com/docs/seasons_1007.pdf