Spicy Chili
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 1⁄4 lbs lean ground beef
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes with juice
- 2 fresh jalapeno peppers, stems, membranes and seeds removed
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 2 teaspoons salt
- 3 teaspoons ground cumin
- 6 tablespoons chili powder
- 1 teaspoon black pepper
- 3 (1/4 ounce) packages accent sason seasoning (Culantro y Achiote flavor)
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
Luby Luby Luby
Lafayette, LA
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.