Chili, Chuck Morford Recipe

Name: Chili, Chuck Morford
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; 15 ounces red kidney beans; 15 ounces black beans; 8 ounces tomato sauce; 1 large yellow onion chopped; 5 cloves garlic; 12 large jalapeno pepper seeds removed; 1 tablespoon paprika; 1 tablespoon cumin; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 teaspoon cayenne pepper; 1/2 teaspoon black pepper; salt to taste; olive oil to saute; onions garlic and jalapenos

Servings: persons

2 pounds ground beef
15 ounces red kidney beans
15 ounces black beans
8 ounces tomato sauce
1 large yellow onion chopped
5 cloves garlic
12 large jalapeno pepper seeds removed
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
salt to taste
olive oil to saute
onions garlic and jalapenos

1
Chop the onions, peppers and garlic.
2
Saute them in olive oil until the onions are browned.
3
Throw in the Beef and continue cooking until the beef is browned.
4
When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot.
5
In the crock pot cook for 6 to 10 hours.
6
In the stew pot cook covered for about an hour and a half.
7
If more liquid is needed I like to add beer, but red wine is great too.
8
Notez: Frozen or canned corn can be added.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds ground beef, 15 ounces red kidney beans, 15 ounces black beans, 8 ounces tomato sauce, and more.

Yes, Chili, Chuck Morford falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili, Chuck Morford

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