Spicy Chili

"If you like chili that has a good flavor and a little bit of "kick" to it without setting your lips on fire this is the one for you. You can find the Accent seasoning in the Mexican food section of your grocery store. If you like a really hot chili just increase the Cayenne Pepper to taste. Don't let the amount of Chili Powder scare you - it's just the right amount. The Jalapeno Peppers should cook to pieces - if they dont' you can remove them, mash them with a fork and return them to the pot."
 
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Ready In:
1hr 45mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In dutch oven over medium heat brown ground meat, onion and garlic, approximately 30 minutes.
  • Drain well in colander and return to pot.
  • Add all remaining ingredients and bring to a boil.
  • Cover, lower heat and simmer for approximately one hour.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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