(from the kitchen of James Arness, Gunsmoke’s Matt Dillon)
4-5 pounds ground lean beef or venison
4-5 onions, chopped
4-5 tablespoons chili powder (one per pound of meat)
1 4-ounce can green chili peppers, chopped
1 15-ounce can tomatoes, chopped
1-2 tablespoons cumin
1-2 tablespoons ground coriander
1-2 tablespoons red pepper
2 fresh jalapeno peppers, chopped
2 15-ounce cans chili beans
1/4 cup Pace hot picante sauce
3 cups water
2 tablespoons lime juice
Brown the meat in a large Dutch oven. Add remaining ingredients. Cook, covered for 4 hours. Add more water, if needed, while cooking.
If less hot chili is desired, omit the jalepenos.
Makes 8 servings.
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