Lee’s Chili is a popular and versatile dish in the southwestern United States, specifically Texas. The word “chili” is derived from “chile con carne,” which means “chili peppers with meat” in Spanish. The dish is a savory stew made primarily from ground meat, usually beef or pork. It can also be made with chicken, turkey, or plant-based alternatives such as tofu or textured vegetable protein. The meat is combined with beans, typically kidney beans or black beans, and a flavorful base of tomatoes, onions, and garlic. Lee’s Summertime Chili is our version
Lee’s Chili is a thick, hearty, and spicy stew typically made from a combination of ground or diced meat, tomatoes, beans, onions, and various spices, including chili powder.. Chili is often served as a main course, either on its own or over rice, cornbread, or tortilla chips, and can be customized with a variety of toppings such as shredded cheese, sour cream, diced onions, or jalapeno peppers.
Lee’s Summer Chili
Ingredients
- 1 large can of peeled plum tomatoes
- 2 regular cans fire roasted diced tomatoes
- 1 large can of crushed tomatoes
- 1 can mild green chilis
- 1 lg onion diced
- 1 large carrot diced
- 3 celery stalks diced
- 1 pound ground beef
- 5 cloves of garlic peeled and chopped
- 2 tbs. Chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Tajin
- 1 tbls better than bouillon onion base
- 1 tbls is better than bouillon beef base
- 3 cans of your favorite variety of beans… I used black beans, cannellini beans, and chowder beans
Instructions
- Brown the beef in a large pot
- Add onion, celery, and carrots cook for 5 minutes
- Then add seasoning and cook for 2-3 more minutes
- Add all your tomatoes
- Add green chilis and garlic
- Bring to a boil
- Reduce to a simmer and cook for 30 minutes or longer
- Add your beans and cook for 20 minutes or so
- Enjoy
