Saturday, February 21, 2009

Jalapeno Pepper Chili

1 lb. ground beef
1 lb. ground pork
4 cans (16 oz. each) kidney beans, rinsed and drained
4 cans diced tomatoes with garlic and onion, drained and rinsed*
2 cans beef broth
2 cans (8 oz. each) tomato sauce
4 Tbsp. chili powder
2 jalapeno peppers, seeded and chopped**

In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in to the beans, tomatoes, broth, tomato sauce, chili powder, and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with sour cream and shredded cheddar cheese.

*If your family is not particularly fond of tomatoes, omit 2 cans.
**When cutting peppers, use disposable gloves. DO NOT touch your face.

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