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Emily's Famous Chili

SUBMITTED BY: HBIC      PHOTO BY: Carrie Magill

"This is a spicy but flavorful chili made with meat! Children may want to eat something else for dinner because this is just too spicy! Dollop some sour cream on top when serving to soften the blow to your tastebuds when you experience my chili masterpiece!"
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 1 gallon
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds lean ground beef
  • 1 onion, chopped
  • 2 red bell peppers, seeded and diced
  • 2 jalapeno peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1/2 cup chili powder
  • 1/4 cup ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (6 ounce) can tomato paste
  • 4 (15 ounce) cans kidney beans with liquid
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 quart water, divided
  • 1/4 cup all-purpose flour
  • 1 tablespoon rice vinegar

DIRECTIONS

  1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
  2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
  3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by NJSS2000
I left out the chipotle peppers, because I didn't have any. I added a little more salt and pepper and didn't puree the tomatoes because I like tomato chunks in my chili. We topped it with shredded cheddar cheese, chopped onions and grated romano cheese. This was fantastic.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2003 by BOSBRUIN
What a kick *SS Chili!! My wife and I love a good hot Chili and this surely did the trick. It was Hot and flavorful. Wouldn’t recommend it for kids though (too hot) Emily if you read this review, thank you for this recipe it is surely a repeat.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2002 by your mom
I made this chili for a work function and everyone LOVED it! It was really spicy, but it was loaded with flavor. For less heat you can cut back on the chipotles- but don't leave them out. Best served with sour cream and cold beer!

5 users found this review helpful


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Recipe Submitter:

HBIC
Photo by Allrecipes
Cooking Level: Professional
Home Town: Kansas City, Kansas, USA
Living In: Seattle, Washington, USA
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Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 295

  • Total Fat: 13.4g
  • Cholesterol: 43mg
  • Sodium: 781mg
  • Total Carbs: 27.3g
  •     Dietary Fiber: 9.7g
  • Protein: 17.4g

VIEW DETAILED NUTRITION

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