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Cooper Chili Recipe

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This recipe for Cooper Chili, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catrina Cooper
Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound mixed ground beef and sausage, browned and
drained
1 medium onion, diced
1 green bell pepper, diced
2 c. celery, chopped
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can whole peeled tomatoes
Ground cumin
Chili powder
1 (14 ˝ ounce) can pinto beans, drained and rinsed
1 (14 ˝ ounce) can black beans, drained and rinsed
1 (14 ˝ ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions for garnish

Directions:
Directions:
In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream and green onions. You can also use large tortilla chips to dip in the chili.

Number Of Servings:
Number Of Servings:
8 – 10 people
Preparation Time:
Preparation Time:
Prep time is 10 minutes and cook time is 4 hours.
Personal Notes:
Personal Notes:
Easy meal to prepare.

 

 

 

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