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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mac's Chili Recipe

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This recipe for Mac's Chili is from The Ballard/McGovern Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil
1 Onion, Chopped
2 cloves garlic
1 lb. Ground Chuck
1 16oz. jar Salsa (Mild, Med, or Hot, your choice)
2 16oz. cans Chopped Tomatoes
1 16oz. can Kidney Beans
1 16oz. can Black Beans
1 tsp. Oregano
1 tbsp. Ground Cumin (or Chili Powder)
1 tbsp. dried Parsley
salt and pepper to taste
Directions:
Directions:
Coat the bottom of a large sauce pan with about 3 tbsp. of olive oil over med heat.
Add the onion, garlic, and ground chuck. Stir well until the chuck is browned and crumbly.
Add 1 tsp. ground black pepper.
Add the salsa and tomatoes and stir well.
Drain and rinse the beans and add to the pan.
Add the Cumin, Oregano, and parsley, stir well.
Bring to a slow boil for about 5 minutes.
Reduce heat to low a simmer for about 30 mins. Stir well about every 10 mins.
Taste broth and adjust salt to your taste.
Personal Notes:
Personal Notes:
The Cumin gives good flavor and some heat, if you want more heat use the Chili powder and hot salsa. The longer you simmer the thicker it gets. I like it after simmering about 30 - 45 minutes.

I serve with grated cheese and Tostito chips.

 

 

 

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