Casey's Chile

Soups, Stews, Chowders Recipes

Yield: 6-8 servings

This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise unkind but tangy and with some authority. I prefer to use canned baked beans rather than kidney beans. For this reason the beans should be added toward the end of the cooking cycle.

• 2 lbs. of lean chuck (ground)
• 1 medium onion, minced
• 1/8 cup minced jalapeno peppers
• 1 fresh green pepper
• 1 Tbsp. salt
• 1 Tbsp. Coleman's mustard
• 1/2 Tbsp. chili powder
• 1 Tsp. cumin
• 2 Tsp. powdered garlic
• 2 lbs. crushed tomatoes
• 1 lb. baked beans

In a skillet, saute meat, onion and pepper over medium heat. Mix dry ingredients together and add to meat; cook, stirring frequently, until meat is browned.

Put into stock pot and add crushed tomatoes.

Cook slowly over low heat until peppers and onions break down (4-8 hours) - stir occasionally.

Add beer if concoction becomes dry (depends on meat).

Add beans just before serving.

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