RK KILLER CHILI

Ingredients:

MEAT:

1 lb meat – beef, ground turkey, bison, chicken, chunks or shredded, try 'em all!

BEANS:

I strongly urge combining 3 different kinds of beans. 3 cans of beans to every lb. of meat.

Mandatory: 1 can of “Ranch Style” Beans with jalapenos.

Optional: Black Beans (recommended) – White Beans – Chili Beans – Pinto Beans; whatever you prefer or whatever’s in the pantry.

VEGGIES:

1 large fresh jalapeno pepper, finely chopped (do NOT rub your eyes after chopping)

1 large serrano pepper, finely chopped (definitely do not rub your eyes after this one)

1 large onion, chopped to preference

1 whole garlic, finely chopped

1 medium sized red bell pepper, chopped (optional, mainly for color)

1 can diced tomatoes (preferably the “chili ready” kind with seasoning and little chopped peppers)

1 small can of Mexicorn (or regular corn if necessary)

 

SEASONING:

I do NOT use those pre-packaged seasoning mixes. The only spices I use are salt & black pepper to taste. I get my kick from the fresh jalapenos, onions, and garlic – the Ranch Style beans also contain sliced jalapenos in a spicy sauce, and the various brands of chili beans have seasonings already added.

THIS JUST ADDED: Hot & Sweet Jalapenos (from HyVee market) add to taste. HIGHLY RECOMMENDED. If you can't find it in your market, I will send you some for $100.00 :-)

 

COOK:         

Brown the meat.

Add the beans, including all the bean juice.

Add the corn & diced tomatoes, including their juices.

Add everything else.

Stir thoroughly.

Cover and simmer.

Stir every 10 minutes. As soon as it’s really hot, it’s ready to eat, but it gets better if you can simmer it for at least an hour.

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