Kalicia's Louisiana Chili
My friend, Kalicia, is a fine cook and home economist. She and her students developed this recipe on the basis of what everyone would like in their chili. The result is the best tasting chili I have ever eaten! It comes out the same every time you make it. You can even quadruple it. The only bad thing about this chili is that if you do triple or quadruple it, add a can opener to your grocery list. You will wear your old one out!
Yield: 8 Ready in 1 hours, 30 minutes
2 people trying soon
|2 poundGround Beef;; Use lean ground beef or ground venison|
|1 largeYellow Onion,; chopped|
|2 podsGarlic,; minced|
|1 Bell Pepper,; chopped|
|2 stalksCelery,; chopped|
|2 cansBush's Texas Chili Starter|
|1 regular size canBush's Ranch Beans|
|1 regular size canRotel Diced Tomatoes|
|1 regular size canMexican Tomatoes|
|1 regular size canEnchilada Sauce, Hot|
|1 quartSpicy V8 Juice|
Kalicia's Louisiana Chili Preparation
In a large pot or Dutch oven, add the meat and fresh vegetables. Brown on high to medium high heat until all moisture is gone, breaking up the meat finely with a spatula. You may have to drain off the fat if ground chuck is used. Add each canned ingredient and then the V8 juice. Stir and bring to a boil. Reduce heat to a simmer, cover, and cook for at least 30 minutes, preferably 1 hour, stirring every so often. This chili requires no seaoning, not even salt. The canned ingredients spice it perfectly.
I serve this over white rice, shell noodles or corn chips. Be sure to have sour cream, shredded cheese, chili powder, cumin, chopped green onions, Tabasco, and sliced fresh jalapenos out for guest to put on their chili if they want to. Serve with a tossed green salad and Saltine crackers.
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Kalicia's Louisiana Chili Reviews
[I posted this recipe.]
4 years, 5 months, 1 weeks, 5 days, 9 hours, 46 minutes ago