Jailhouse Chili by Terry Bellefleur
Given the chilly temperatures right now (yes, even here in LA), this chili sounded very appetizing! And honestly, it’s not too difficult either!
Once I chopped the onion and jalapeno peppers, the meat was browned in a large pot before adding the veggies and spices in. Once the veggies were soft, in go the canned items (kidney beans, diced tomatoes, and tomato paste). And then it just sits over the stove for an hour and a half until you’re ready to eat!
The only part I wasn’t sure about with this recipe was whether or not to drain the can of kidney beans. I opted not to, but the chili dried out quite a bit so including the liquid actually might have helped a bit. I ended up adding in a lot of beef broth to add moisture, but the recipe says water is fine too.
To finish, they have you top the chili with cheese, crushed corn chips, and Tabasco sauce to taste…very yummy! Rice would work well with this as well, though.
I’ll definitely make this again! It was warm, hearty, and delicious!
I want to say this is really easy, but it does involve some chopping and you’ll need to monitor the chili to make sure it doesn’t dry out. I left mine for about 30 minutes before checking back in, and some had burned to the bottom of my pot.
You’ll need to purchase about 2 lbs of ground meat (both beef and pork), and you actually may find that you end up purchasing 3 lbs. simply because your store doesn’t sell 1/2 lb. options. I used my extra ground meats to make a pasta sauce for another time.
Other ingredients include onion, jalapeno chiles, cans of red kidney beans, diced tomatoes, tomato paste, chili powder, cayenne pepper, cheddar cheese, corn chips, and Tabasco sauce.