January 14, 2024
I got this recipe originally from Kathy’s mother, Peggy. I know I’ve made some adjustments and don’t recall anymore what they are but suffice it to say I didn’t just make this up. It can be d0ne with or without beans
Summary
- Prep Time: 15 min
- Cook Time: 2 hr 5 min
- Other:
- Total Time: 2 hr 20 min
- Servings: 12
- Yield: 2 batches
Ingredients
- 2 lbs ground meat (generally I use lean ground beef to reduce calories or go 1 lb of pork and 1 lb ground chuck)
- 1 green bell pepper
- 1 orange bell pepper
- 2 diced onions (baseball size)
- 60 oz tomatoes (I usually do 30 oz diced and 30 oz petit diced)
- 4 tbsp chili powder
- 2 bay leaves
- 2 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 2 tsp garlic (powder or chopped)
- 1/2 tsp cayenne pepper
- 30 oz red beans (optional)
Directions
- Brown and drain meat
- Add peppers and onions and saute about 5 minutes until softened
- Add tomatoes and spices. Stir and simmer for 2 hrs
- If using beans, add beans after 90 minutes and heat for another 30 minutes
Adjustments
- I’ve swapped out pinto or black beans for the red beans. Use whatever you like or is available. We’re not fans of the kidney beans do go with smaller varieties.
- This ingredients listed are for what I knew as 2 batches. I almost always make 2 but feel free to cut the quantities in half to make 1
History
- Can’t even count the number of times I’ve made this.
References
- Goes back to when I met Kathy over 40 years ago so a family recipe.