C.A.Y.A Smokehouse Grill's burnt end chili - New York News

C.A.Y.A Smokehouse Grill's burnt end chili

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Get this recipe courtesy of Chef Jeff Rose from C.A.Y.A Smokehouse Grill in Walled Lake.

2 ea onions diced    
1 ea jalapeno diced with seeds
1 ea green pepper diced
1 ea red pepper diced
1 ea yellow pepper diced
1 tsp chopped garlic
1 tsp oregano
1 tsp cumin ground
1 ½ tsp dark chili powder
1 tsp ground black pepper
½ tsp crushed red pepper
1 tsp salt
1 tbl sugar
2 cups v-8
2 cans diced tomatoes
1 can pinto beans rinsed
1 can dark kidney beans rinsed
2 shots chalula or any hot sauce
2 pounds cooked beef, ground, cubed, or smoked

In a large pot cook the onions, peppers, and garlic. Cook until tender. Add the dry spices and mix well. Cook for about 2 more minutes. Add the diced tomatoes and v-8. Simmer until thick about 20 minutes. Add the beans and hot sauce. Cook for 10 more minutes to combine all flavors. You can serve vegetarian or add the meat and cook for 10 more minutes.

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