CHILI - SHARON STYLE

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Chili - Sharon Style image

I keep this chili in the refrig nearly all winter long. We actually eat it for breakfast, lunch and dinner. Always a hit with friends and family. I tweeked this chili and used ideas from several different chili recipes to come up with one my family surrendared to as "their all around favorite"

Provided by Chef Sharon R

Categories     Beans

Time 2h20m

Yield 6 quarts, 12-16 serving(s)

Number Of Ingredients 21

1 1/2 lbs lean ground beef
1 (29 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
4 (15 ounce) cans Italian stewed tomatoes (OR crushed or diced tomatoes)
4 (15 ounce) cans red kidney beans (drained)
2 (15 ounce) cans white beans (drained) or 2 (15 ounce) cans white kidney beans (drained)
1 (15 ounce) can black-eyed peas (drained)
2 (15 ounce) cans black beans (drained)
1 (15 ounce) can corn (drained)
1 bell pepper, chopped
1 yellow onion, chopped
3 medium garlic cloves, minced
1 jalapeno pepper, chopped- (seeds removed as desired, more seeds=more heat)
2 tablespoons chili powder
2 tablespoons dried chipotle powder
2 teaspoons cumin (ground)
2 teaspoons black pepper or 2 teaspoons mccormicks hot shot pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (or to taste, I like about 3/4 teaspoon)
1 tablespoon cocoa powder
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Brown ground beef - drain fat and rinse meat in colander with water if needed.
  • Sauté both type peppers, garlic & onion until soft.
  • Dump remaining ingredients in pot.
  • Simmer for a several hours on low heat.

*** Explore more Chili - Sharon Style Recipes »

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