Ingredients: |
Ingredients: 2 tbsp. vegetable oil
1 large onion, chopped
3 large cloves garlic, crushed
2 1/2 lb. lean beef chuck, coarsely ground
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
2 tbsp. barbecue sauce
2 tbsp. chili powder
1 tbsp. brown sugar, firmly packed
1 tbsp. soy sauce
2 tsp. celery salt
1 tsp. ground cumin
1 tsp. freshly ground black pepper
1 tsp. seasoned salt
1 tsp. instant minced onion
1 tsp. instant minced garlic
Dash ground red cayenne pepper
2 15-ounce cans diced tomatoes with liquid
1 can chili beans
1 can kidney beans, drained and rinsed
1 4-ounce jar pimentos, coarsely chopped, with liquid
1 medium-size green pepper, cored, seeded and chopped
1/4 cup celery, chopped
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Directions: |
Directions:In 5-quart saucepot over medium-high heat, heat oil; add onion and crushed garlic; cook 5 minutes, stirring frequently until softened. Add ground beef; cook about 6 minutes, stirring frequently until meat is browned.
Meanwhile, in small bowl, combine tomato paste, Worcestershire, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic, and ground red pepper; stir well to mix.
Drain fat off browned beef; stir in seasoning mixture. Bring to simmer over medium heat; cook, stirring, 5 minutes. Add tomatoes with their liquid and beans; reduce heat to low. Cook, covered, 15 minutes, uncovering occasionally to stir.
Add pimentos with their liquid, green pepper, and celery; cook, uncovered, 5 minutes longer, stirring occasionally. |
This recipe for Hard Rock & Roll Chili is from