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Chili - Chile of the Rockies
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Prickly Pear

Serves/Makes:8 or more

  • 2 lbs (.9 kg). ground beef
  • 1/2 large onion, diced
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 3 large cloves garlic, minced
  • 1-1/2 tsp (7 ml) sea salt
  • 2 12 oz (336 grm). cans beer (I use Coors)
  • 2 4 oz (112 grm). cans diced green chiles
  • 2 28 oz (784 grm). cans crushed tomatoes
  • 1 tbsp (15 ml) sugar
  • 1/4 tsp (1 ml) coarse black pepper
  • 2-1/2 tbsp (35 ml) chile powder
  • 1/2 tsp (2 ml) cumin
  • 2 cups (475 ml) water
  • 1/4 tsp (1 ml) crushed red pepper
  • 1 30 oz (840 grm). can pinto beans
  • 2 15 oz (420 grm). cans red kidney beans
  • 1 15 oz (420 grm). can Navy or Great Northern beans
  • sharp chedder cheese, grated (optional)
  • flour tortillas (optional)
  • Brown meat in salt.
  • Saute vegetables in small amount of oil and add to cooked meat.
  • Then add rest of ingredients--except for the beans--and simmer for a couple of hours.
  • Add beans during last 30-45 minutes of cooking time.
I developed this recipe over a period of several years. It has become a favorite with family and friends. I usually serve it with grated sharp cheddar on top of each bowl and warmed & buttered flour tortillas folded on the side.

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