Jeffrey's Best-Ever Carolina Chili

Try the following chili recipe to warm you up on those cold winter days! It calls for banana peppers and jalapeno pepper, both of which are optional. If you want extra-hot add several dashes hot sauce in addition to the jalapeno.

Use fresh tomatoes if you can get them.

Terrific served with warm tortilla chips or saltine crackers. You can top it with shredded cheddar cheese.

Jeffrey's Best-Ever Carolina Chili

2 ½ pounds lean ground beef
1 cup chopped onion
1 large green bell pepper, seeded and diced
2 medium banana peppers, seeded and diced (optional)
1 jalapeno pepper, chopped (optional)
2 cans (approx. 16 ounces each) crushed tomatoes OR an equal amount fresh chopped tomatoes if available
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon A-1 (or substitute) steak sauce
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
1 can (16 ounces) tomato sauce
1 can (16 ounces) kidney beans
2 cans (16 ounces) chili beans
½ can beer
½ can chicken broth

Brown ground beef in stove top pan. Drain beef leaving a little grease in the pan, set beef aside. Sauté chopped onion and peppers in grease. Drain onion and peppers and put beef, onion and peppers in large soup pot.

Add chicken broth and beer. Stir well. Place on med heat, bring to a boil then immediately reduce heat to low. Add spices and sauces and stir, let simmer (do not boil again) for 20 minutes. Add tomatoes, beans and stir well. Cover and cook on low for at least 3 more hours. Even better flavor if refrigerated and reheated the next day. Serves 8-10.

For more delicious southern recipes see Jeffrey's blog A Dash Of Salty.