Emily's Famous Chili Recipe

Emily's Famous Chili Recipes

  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins 


Original recipe makes 1 gallon
  •  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

  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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