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Ingredients
2 Pounds hamburger
1 Delores or XLNT chili brick (Ask the Butcher at Staters)
2 Garlic cloves, crushed
1 Large onion, diced
4 Stalks celery, diced
1 Green bell pepper, diced
1 Hand full oregano leaf
2 Teaspoons beef bouillon granules
1 Teaspoon sea salt
1 Chile pepper, crushed (I used a fajita)
1 (14 1/2 oz) Can chili ready tomatoes (Do not drain)
3 (15 1/2 oz) Cans chili beans (Do not drain)
Salt & pepper to taste
Instructions
Cook hamburger until pink is gone and set aside. Saut� the onion, garlic, peppers, and celery in olive oil until the onions are clear. Thaw the Chile brick, if needed, in a heated pan with a cup of water. In a large stock pot put all remaining ingredients in with the hamburger and simmer for several hours. Stir periodically during simmer. The Chile Brick provides quite a bit of spice, but you can add more at the table if you prefer.