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No Prep Jalapeno Pepper Chili
Posted by Mark Abell on March 22, 2009No Prep “Jalapeno Pepper Chili”
January, 2009 – YMCA of the Rockies
Recipe by: Tonya Michelle Burkhard, Englewood Florida
Serves 48
|
Amount |
Ingredient |
|
3 lbs. |
Ground Beef |
|
3 lbs. |
Ground Pork |
|
|
|
|
8 cans (16 oz) |
Kidney Beans, rinsed and drained |
|
8 cans (14 ½ oz) |
Diced Tomatoes with Garlic and Onion |
|
4 cans (14 ½ oz) |
Beef Broth |
|
4 cans (8 oz) |
Tomato Sauce |
|
8 Tbsp |
Chili Powder |
|
2 cans |
Jalapeno Peppers, seeded and chopped |
|
|
|
|
Garnish |
Shredded Cheddar Cheese, Fritos® Corn Chips, and Sour Cream |
|
Serve With: |
Cornbread or Rolls |
In a large saucepan, brown beef and pork over medium heat until no longer pink and drain excess liquid. Stir in canned ingredients and chili powder. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
This was a big hit with boys and adults alike. Provided 1-2 bowls per person, with extras leftover.