POP'S CHILLI

Pop's chilli image

Provided by Frank Byrne Sr.

Categories Chili

Time 3h15m

Number Of Ingredients 21

28 oz tomatoes, crushed
1 small ca tomato paste
28 oz tomato sauce
2 large red peppers
3 Tbsp garlic
2 shallots or onion
2 LBS ground beef,lean
1 pack mccormick chili season,hot
3 celery stalks
2 Tbsp chili powder
2 medium jalapeno peppers
1 can red kidney beans
1 large yellow bell pepper
1 tsp onion powder
1 tsp garlic powder
1/4 cup olive oil, extra virgin
1 Tbsp oregano, dried
1 Tbsp italian seasoning
1 lb chuck roast (optional)
1/4 c chipotle hot sauce(optional)
1 can fire roasted stewed tomato

Steps:

1. Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
2. Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes. If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
3. Add all dry ingredients, crushed Tomato's, tomato sauce, stewed tomato's Stir well, cover and simmer on low heat for 1 hour. Check and stir often. Do not put on high heat because it will burn. I recommend using Cast Iron pot with lid. Everything tastes better in Cast Iron Serve over elbow noodles. Add 1/2 hour simmer time if chuck roast is used.
4. About halfway thru cook time drain beans and add to pot. For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional.