PAPPY'S CHILI

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Pappy's Chili image

This recipe originated with my father, Pappy to his grandkids, and I love to make it. Serve it with hot, white rice and garnish with sour cream and shredded cheddar cheese.

Provided by Loretta Hall

Categories     Chili

Time 1h30m

Number Of Ingredients 10

1 lb lean ground beef
1 small green pepper, seeded and chopped
1 medium red onion, peeled and chopped
1 c beef broth
1 can(s) rotel tomatoes and chili's, mild (or hot, depending on taste)
2 can(s) tomato sauce
1 can(s) kidney beans, (optional)
1 can(s) tomato paste, italian
1 pkg chili seasoning, (prefer old el paso when you can find it, but mccormick's medium works great, too)
5 dash(es) salt/pepper/seasonings

Steps:

  • 1. In medium skillet, brown ground beef, onion, and bell pepper, and salt/pepper until ground beef is cooked well; drain well.
  • 2. In dutch oven, mix ground beef mixture with all other ingredients. Simmer over medium heat until well heated, then reduce heat and simmer for at least an hour. Chili is ready to eat once it is hot, but it's better the longer it simmers.

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