This is is my in-laws chili recipe that they got from a restaurant in Minneapolis that went out of buisness called Sargent Pepper's. They make a big pot of it every October and have a big bon fire with friends. It is quite tasty. And also pretty spicy. I tend decrease the amount of chili flakes and pepper, so feel free to tailor it to your taste.
Ingredients:
- 2 lbs. ground beef
- 2 green bell peppers, diced
- 1 large onion, diced
- 5 stalks celery, diced
- 2 jalapeno peppers, diced
- 3 16oz cans of diced tomatoes, drained
- 4 16oz cans kidney beans, drained
- 1 can pumpkin
- 2 cups frozen corn
- 1 bottle Heinz chili sauce
- 1 48oz bottle V-8 juice
- 12oz flat beer
- dash Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dill weed
- 2 bay leaves
- 2 teaspoons oregano
- 1 teaspoon cumin
- cayenne to taste
- black pepper to taste
Saute celery, onion, bell peppers, and jalapeños in olive oil in a large pot on medium heat. Add ground beef until brown. Add remaining ingredients and bring to a boil. Simmer for one hour.
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