Tony Palermo's Michigan Champ Chili
| Yield: | 12 Servings |
| Categories: | Tex-mex, Main Dishes |
| 5 | lb | Ground beef |
| 3 | tb | Oil |
| 60 | ml | Garlic -- crushed |
| 3 | lg | Onions -- chopped |
| 3 | Green peppers -- chopped | |
| 6 | Jalepeno peppers -- chopped | |
| 3/4 | c | Chili powder |
| 1/4 | c | Oregano |
| 1/4 | c | Sweet basil |
| 1/4 | c | Thyme |
| 1/4 | c | Crushed rosemary |
| 1 | tb | Salt |
| 1 | tb | White pepper |
| 1 | tb | Cumin powder |
| 2 | No.10 cans whole tomatoes | |
| (13 lbs) | ||
| 1 | c | Tomato paste |
| 1 | ts | Tasbasco |
| Sour cream for garnish |
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