Entrees - Nikki's Chili

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09-02-2002, 01:42 PM
I made this over the fire, while we were camping. It was so good, I wanted to share it!
I didn't add the green pepper, we had banana peppers from the garden and they added something sweet and different to the chili. If you don't have fresh banana peppers, substitute the green peppers. Or add both, if you love peppers. The mushrooms and green beans are so bland, they pick up the chili flavor.

2 tbsp. butter
1 medium onion, chopped
5 banana peppers, seeded and chopped and/or 1 to 2 green peppers, roasted over the fire, peeled, seeded and chopped, or leave them out if you don't like them
2 cloves of garlic, crushed
1 1/2-2 lbs. hamburger
1 28 oz. can diced tomatoes
2 8oz. cans tomato sauce
1 6 oz. can tomato paste
16oz. tomato juice
1 small can green chilis
3 tbsp. chili powder
dash cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
1 8 oz. can of mushroom pieces and stems, drained
1 14 1/2 oz. can french style green beans, drained

Saute the onion, garlic and banana peppers/green peppers in butter until soft and begins to carmelize. Remove from pan. Brown the beef, drain off any fat when done.

In a large pot, add the onion/pepper mixture, beef, tomatoes, chilies, seasoning, mushrooms and green beans. Cook over a low to medium heat, partially covered until liquid is absorbed and it is the thickness you desire. Serve with shredded cheddar cheese.

To roast a green pepper-put it on the gas stove burner and char it or you can put it under the broiler, turn over until it is blackened all over. Place in a plastic bag to steam for 15 min. When cool, remove the blackened skin. It is easier to do this under running water. Remove the inside, chop the remainder.