Georges Chili Recipes

Steps:

• Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.
• Chunk the ground beef with your hands and put it into a frying pan over medium heat.
• Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.
• It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.
• Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.

Steps:

• Season ground beef with salt and pepper to taste.
• Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
• Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
• Simmer slowly for 45 minutes, or until vegetables are tender.
• (If mixture cooks down, add more tomato juice or water).
• Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.