Tuesday, November 1, 2011

Super Spicy Three Pepper Chili Recipe


After a day of canning tomatoes with my good friend, we discovered one of the jars didn't seal and it needed to be used this week. With the cooler weather rolling in, I decided chili was definitely the way to go. Overflowing with fresh, spicy peppers, and hearty tomatoes and kidney beans, this chili is sure to please the spicy heat lovers in your life. 

Super Spicy Three Pepper Chili Recipe
Serves 6

1 medium onion, chopped
1 green pepper, chopped
1 banana pepper, chopped
1/2 jalapeno pepper, finely chopped
3 cloves garlic, minced
1/2 tsp Italian seasonings 
2 --14.5 oz cans kidney beans, drained and rinsed 
1 quart stewed tomatoes 
1--8oz can tomato sauce
3-4 cups water 

Heat a large stock pot over medium heat and drizzle with oil twice around the pan. Once oil is hot, add onions, peppers, and garlic and cook until softened. Sprinkle with seasonings. Stir in beans and tomatoes, breaking up tomatoes as desired. Add in tomato sauce and water. Stir. Bring to a boil. Reduce heat and simmer at least 30 minutes--up to 5 hours (the longer the better!) 


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