"Spicy" chili con carne

1 pound pinto beans, cooked
3 pounds ground beef
2 large onions, diced
1 large geen bell pepper diced
6-8 HOT green chili peppers, roasted, peeled and diced
1 bunch green onions, diced
1/4 to 1/2 cut chopped parsley ( to taste)
2 teaspoons garlic powder (3 if you like garlic)
2 teaspoons chili powder ( 3 isn't too much if you like spicy)
1 teaspoon cumin
2 cans diced tomatoes
2 cans tomatoe sauce
Salt, or salt substitue to taste

Brown ground meat in stock pot. Drain off grease. Add all other ingredients and bring to low boil. Reduce heat to simmer. Add water or tomato juice as need for consistency you prefer. Simmer 2-2 1/2 hours

Serve with tabasco sauce and fresh cornbread!

Ummmmmmm, now that sounds good. I'm ready for a good Chili recipe.

You bet....winter is just around the corner. I'm ALWAYS ready for chili and ready to try a new recipe!

Many folks think of Chili as a "quick" meal. And it can be.

But to me, simmering the chili for a couple of hours is like simmering a good spaghetti sauce. It's a lot better if you don't hurry it!

Locutus said:

It's a lot better if you don't hurry it!

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slow cook it until it is brown. If it is still red it's not ready!

What's this Tabasco thing? the only place for Tabasco is navy beans.