Southern Novelty Chili

Southern Novelty Chili

This chili con carne is made with the finest, most nutritious shelf-stable tomatoes and beans in the world and tastes great, too.

Take your time cooking it. It keeps really well; most agree that it’s better as leftovers the next day. Makes 6-8 servings.

Recipe courtesy: Based on a recipe from the late Lynn Kaskin recorded on Aug 13, 2003.

Ingredients

  • 1 lb ground beef – browned
  • 1 large Vidalia onion, diced
  • 2-3 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 2 14.5 oz cans Red Gold® Petite Diced Tomatoes
  • 2 16 oz cans Bush’s® Pinto Beans In Hot Chili Sauce
  • 1 16 oz cans Bush’s® Cannellini Beans
  • 1 16 oz cans Bush’s® Light Red Kidney Beans
  • 1 tsp fresh-ground cumin
  • 1 tbsp chili powder
  • ~1 tsp salt
  • ~½ tsp black pepper
  • cayanne pepper to taste

Optional additions

  • 1 or 2 La Costeña Chiles Toreados *~2 tbsp chopped fresh cilantro
  • 1-2 bay leaves
  • Few dashes Crystal hot sauce
  • Can of hominy

Preparation

Brown the meat in a large pot with a little salt and pepper. Cook the onion, garlic, and bell pepper. Add the other canned ingredients, spices, and seasoning to the meat and aromatics. Simmer for at least 30 minutes, but up to a few hours. If using cilantro or other fresh herbs, add them about a half hour before serving.

RecipesCasey HancockSoup, Beef, EntreeComment