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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

The Inspector’s Chili Recipe

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This recipe for The Inspector’s Chili is from The McClellan 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:  
4 tbsp Olive Oil
2 large onions chopped
2 large bell peppers chopped
2 tbsp minced garlic
2 lbs top sirloin cut up into small pieces
2 - 28 oz cans of tomato sauce
1 ½ c. beef broth
½ c. red wine
1 tsp red Cayenne pepper
2 tsp ground Cumin
1 tsp dried Basil
1 ½ tsp Oregano
2- 15 oz cans Red Kidney beans
2 - 15 oz cans Chili beans
1 - 15 oz can Pinto beans
½ tsp crushed red peppers
Directions:
Directions:
Saute onions, peppers and garlic, set aside
Brown beef and drain fat
Add onions, peppers, garlic and all other ingredients except beans
Simmer for 2 ½ - 3 hours
Stir in beans, cover and cook for at least 20 minutes and serve.

 

 

 

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