Speakeasy Chili

Tasty chili recipe for a fall evening. Great for leftovers!

5 pounds ground beef
1 can (16 oz) dark red kidney beans
1 can (16 oz) light red kidney beans
2 (16 oz) cans small red beans
1 tablespoon vegetable oil
3 large green peppers, cored and chopped
3 Jalapeno peppers, cored and chopped
1 large red onion, chopped
1 large Spanish onion, chopped
1 large white or yellow onion, chopped
8 cloves garlic, finely chopped
4 cans (28-32 oz) whole tomatoes
3(64 oz) cans of tomato juice
chili powder, to taste
Salt and pepper


Step 1- Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.

Step 2- Saute green peppers, jalapenos, onions, and garlic in oil until limp.

Step 3- Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste.

Step 4- Simmer for 90 minutes, stirring frequently to prevent scorching.
Yield: 12 Servings

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