Best Hurricane Chili
This comforting chili seems to please everyone. It has the right amount of kick and flavor.
Servings: 10
Equipment
- 1 large cooking pot
Ingredients
- 2-3 pounds ground beef
- 1 large green pepper chopped into pieces
- 1 large onion diced
- 2 28-ounce cans tomatoes
- 2 10-ounce Rotel diced tomatoes and green chilies medium heat
- 3 15.5-ounce cans dark red kidney beans drained
- 1 15.5-ounce can cannellini beans drained
- 1 teaspoon salt or to taste
- 1-1 1/2 Tablespoon chili pepper or to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 2-3 Tablespoons fresh lime juice
- 1/4 cup Tequila
- 1 8.5-ounce can corn optional
- 1/2 cup cheddar cheese shredded for garnish
- sour cream garnish, optional
- diced onion garnish, optional
Instructions
- Cook ground beef, bell pepper and onion in a large pot. Pour off fat and drippings into a Pyrex dish. I usually put the grease in refrigerator until the grease rises to the top. Skim off fat and add the remaining drippings to the chili pot.
- Add the two cans of whole tomatoes with juice. Cut whole tomatoes in half with kitchen scissors. Add the Rotel diced tomatoes with green peppers and juice.
- Add the beans.
- Add the salt, chili pepper, ground peppers, lime juice, and tequila.
- Cook for an hour on fairly low temperature.
- To serve, garnish with corn, cheese, sour cream and diced onion. Bon appetit!