Red and Green Chili

I must say that I have tried quite a few chili recipes and have never been happy with them.  I found this recipe years ago in a Utah State Fare cook book.  It’s pretty easy and tastes great.  I wish it was a little less runny, but it doesn’t bother me too much.  I often make this on a day when I’ve been canning salsa.  I strain the juice out of my processed tomatoes to make the salsa more chunky and less watery.  So when I do that, I omit the spicy tomato juice and use actual fresh tomato juice in its place and then just throw in some Tobasco or Franks Hot sauce to add a little heat.

RED AND GREEN CHILI

Ingredients:

  • 1 lb ground turkey or beef
  • 1 large onion, chopped
  • 1 Tbsp vegetable oil
  • 2 C stewed tomatoes diced (I usually just use 1 can of diced tomatoes)
  • 3 C spicy tomato juice
  • 1 can pinto beans, undrained (I always drain them to make it less runny but I think leaving a little in helps with the flavor)
  • 1 can black beans
  • 1 can kidney beans
  • 1 can refried beans
  • 1 can (8 oz) green chilies
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp celery salt
  • 2 jalapenos

Directions:

  1. Brown the meat and onion in oil over medium heat.
  2. Drain the excess fat.
  3. Add remaining ingredients.
  4. Mix well and simmer for at least 45 minutes.

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