"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili Recipe

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This recipe for Chili, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Cinalli
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs lean ground beef
2 cups chopped onions
2 medium green peppers, chopped
2 garlic cloves, minced or garlic powder
minced jalapenos or habaneros to taste
cayenne and/or tabasco to taste
2- 14 oz cans low sodium diced tomatoes
1- 8 oz can low sodium tomato sauce
2 cups water
2 T chili powder, (ground chiles, not the typical chili powder salty mixture)
1 stalk chopped celery
2- 15 oz cans low sodium kidney beans

Directions:
Directions:
Brown meat in large skillet. In a large stockpot, saute - sweat the onions, green and hot peppers and garlic until desired tenderness. Stir in the meat and remaining ingredients and simmer for 1-1/2 hours, stirring occasionally. Remove bay leaf, add beans, simmer 30 minutes more. Make a paste of white flour and water to thicken as desired. Add Kitchen Bouquet for flavor and color.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can substitute ground turkey and increase or decrease quantities to suit your taste. Satisfies my low sodium requirements. Only 200 mg sodium per serving. Perfect cold weather meal !

 

 

 

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