The Salad Cellars Chili Recipe
For almost 25 years this has been a well kept secret.This is the best chili we have ever had.
What is it?
The Salad Cellars Chili Recipe
2 lbs. ground beef
1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion
2 large cans of chopped tomatoes
1/2 can tomato paste
2 large cans kidney beans (light or dark)
1 jar of salsa (your choice)
2 tablespoons chili powder (add more to taste)
1/2 teaspoon ground red pepper (add more to taste if needed)
1/4 cup olive oil
2 tablespoons Tapatío Salsa (avail. at most markets)
1 teaspoon coriander
1 teaspoon Adobo Spice
salt to taste
Brown ground beef in an 8 quart pot, along with the garlic, onion (chopped), green pepper (chopped). Drain off any extra fat. Add tomatoes, kidney beans and tomato paste. Followed by all other ingredients. Cook on low heat for at least three hours, but remember the longer you cook chili-the better it tastes. If you are someone that cannot tolerate food that is too hot or too spicy, add less chili powder, red pepper and Tapatio.
For those of you who like it “HOT” add more!
Makes about 10 servings.
Serve over rice and top with shredded Monterey Jack Cheese (you can pop it in the microwave for a few seconds to melt the cheese), top with chopped raw onion
