CU's Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. lean ground beef 1 clove garlic, minced (about 1 tsp.) 1 large onion, finely chopped (about 1 cup) 1 medium green pepper, finely chopped (about 2/3 cup) 4 tbsp. chili powder 1 tbsp. cider vinegar 1/4 tsp. allspice 1/4 tsp. coriander 1 tsp. cumin 1/2 tsp. salt, or to taste 1/2 cup water 2 cups (16oz.) canned crushed tomatoes 1 16-oz. can red kidney beans, with liquid
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Directions: |
Directions:Cook beef, garlic, onion, and green pepper in a heavy skillet. or soup pot, over medium-high heat, stirring frequently to break up meat. Cook util onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. |
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Personal
Notes: |
Personal
Notes: Minor variations: To make the chili hotter, add cayenne pepper or Tabasco sauce. For a thicker sauce and fuller flavor, add masa (corn flour). to improve the flavor, let the chili simmer longer, chili often tastes even better the second day, afer its ingredients have had a chance to blend overnight. Beanless chili: Follow the basic recipe. Omit the beans; use 2 lb. of lean ground beef and 3/4 tsp. salt. Meatless chili: Follow the basic recipe. Omit the beef and water. Use 1 tbsp. vegetable oil to saute the garlic, onion, and pepper. Add one 16-oz can of garbanzo beans and one 16-oz. can of pinto beans.
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