Georges Chili Food

IT'S CHILI BY GEORGE!!

It's Chili by George!! image

Can be made on the stove or in the slow cooker. It's quick, easy and so good.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h55m

Yield 10

Number Of Ingredients 14

Ingredients

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
⅛ teaspoon ground cayenne pepper
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoons ground cumin
¼ cup chili powder

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.)

Nutrition Facts : Calories 305 calories, Carbohydrate 25.5 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 7.3 g, Protein 22.3 g, SaturatedFat 5.1 g, Sodium 1266.6 mg, Sugar 9.4 g

IT'S CHILI BY GEORGE! RECIPE - (4.1/5)

It's Chili by George! Recipe - (4.1/5) image

Provided by Suzolson

Number Of Ingredients 14

Ingredients

2 pounds lean ground beef
1 can (46 fluid ounce) tomato juice
1 can (29 ounce) tomato sauce
1 can (15 ounce) kidney beans, drained and rinsed
1 can (15 ounce) pinto beans, drained and rinsed
1 1/2 cups onion, chopped
1/4 cup green bell pepper, chopped
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

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.

THE GENERAL'S CHILI

The General's Chili image

This chili won third place in a chili competition. It has been entered in 5 competitions. This chili tastes even better the next day after the flavors have blended overnight. Can be stored in freezer with no loss of taste.

Provided by Starman5

Categories Steak

Time 2h25m

Yield 16 1 cup, 16 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs beef, cut into 1/4 inch cubes or very, very coarsely ground
1 lb sweet, mild italian sausage plus 1/2 teaspoon ground fennel seed or 1 pound breakfast sausage plus 1 ground fennel
6 medium tomatoes, finely diced
3 cups chopped onions (or two 16 ounce bags frozen, chopped onions)
4 cloves, garlic, chopped
1 teaspoon ground cayenne pepper
4 dried, medium hot anaheim or" new mexico" chilies, stemmed and deseeded, roasted, then ground into powder (6 to 8 tablespoons)
1 tablespoon chili powder, mix (any brand)
1 tablespoon oregano
3 tablespoons ground cumin
2 teaspoons salt
1 teaspoon white pepper
1 cup wheat bran flakes (optional)
2 quarts water

Steps:

Fry, then crumble the sausage.
Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.

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