Chili

I don't care for chili but Philip really likes it so I made him a pot and froze it in separate dishes (hence the picture with the Gladware) so he could take it for his lunch.  The first time we made this chili Philip was in the field with his soldiers and needed easy dinners that he could make for himself and the guys so I sent him with this recipe.  They all really enjoyed it.  The chili is quite spicy (and by spicy I mean steam might come out of your ears) so you might want to adjust it to your tastes.  Philip likes his food quite a bit spicier than most people...sometimes I think his taste buds were singed off as a child.

I made a few adjustments to this.  I cut the recipe in half and it left me with 5 portions (probably about 2 cups each).  By cutting it in half it I should have used 1.5 cans of pinto beans and 1 1/2 jalapeno peppers.  I used two full cans of beans and 2 full jalapeno peppers (one de-seeded and one with the seeds).

Easy Texas Chili

From: Allrecipes.com

Ingredients

• 2 pounds lean ground beef


• 1 large onion, diced


• 1 large bell pepper, minced


• 3 (15 ounce) cans pinto beans


• 2 (28 ounce) cans diced tomatoes


• 4 (8 ounce) cans tomato sauce


• 3 jalapeno peppers, minced (optional)


• 1/2 cup chili powder


• 1 teaspoon crushed red pepper flakes


• 1 teaspoon ground black pepper


• 1/2 teaspoon salt


• 1/4 teaspoon garlic powder

Directions

1. Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.


2. Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.