| QUICK CHILI 3 pounds lean hamburger 1 large onion, chopped ¼ inch pieces 1 large green pepper, chopped ¼ inch pieces 1 sweet red pepper, chopped ¼ inch pieces 1 large jalapeno pepper, chopped ¼ inch pieces 1 clove garlic, peeled and chopped 1 (16 oz,) can black beans & liquid 1 (16 oz,) can navy beans & liquid 1 (16 oz,) kidney beans & liquid 2 (16 oz,) cans tomatoes, diced 1 (3 oz.) can tomato sauce 1 tablespoon chili powder 2-4 cups water 2 tablespoons Heinz 57 sauce (optional) ¼ cup brown sugar (optional) Brown hamburger, onion, garlic and peppers in a large 6 quart skillet. Remove any grease by tilting the pan and sopping it up with a napkin or paper towel. Add beans, tomatoes, tomato sauce, 57 sauce, sugar and chili powder and enough water to make it slightly soupy. Slow Method: Cook all night in a large crock pot on low until mixture is bubbly and tomatoes have cooked down into the chili. Chili is ready to eat the following day. Stir occasionally and add water if necessary until you are ready to serve. Fast Method: Place ingredients in a large heavy sauce pan on medium heat and bring to a boil. Reduce heat and simmer on low until vegetables are tender. Stir often to keep from scorching. Cook down any excess water. Chili doesn't take long to prepare because the canned beans are already tender. |