Christine's Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat
1 lb organic ground beef
Vegetables (these are rough estimates)
1 large green pepper - diced
3/4 c white onion - diced
1 large carrot- diced
2 stalks celery - diced
1 large can diced tomatoes (or use fresh from you garden when you have them)
1 medium can tomato sauce
Beans
3 can of beans (light kidney, dark kidney, white (cannellini) kidney)
or use dried beans but must be soaked overnight in water with a bit of vegeta
Spices/flavorings
EVOO for sauteing vegetables
Worcestershire sauce (optional)
red wine (optional - if you have any leftover wine)
chili powder
red pepper flakes (I grow & dry out wicked strong scotch bonnet peppers)
garlic powder (or use real garlic)
salt
pepper
cilantro
parsley
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Directions: |
Directions:If possible, use a large enameled cast iron dutch oven. Brown ground beef on a little bit of EVOO. Season with salt, pepper, splash of Worcestershire sauce, chili powder, garlic (optionally add wine to deglaze). Don't overcook the meat. Remove from pan and put in a bowl.
Using same pan (add a bit more EVOO) if needed. Saute the veggies. Season with salt, pepper.
When veggies are tender (don't overcook), return the meat back to the pan (avoid putting in any of the grease that has collected at the bottom of the bowl)
Stir everything together. Add diced tomatoes and tomato sauce. Stir and add pepper flakes, cilantro and parsley. Use your best judgement as to whether or not you think more liquid is needed. Could be more tomato sauce or water or vegetable/beef stock. Up to you.
Simmer on very low for about a 1 hour. Add beans. Simmer on very low for another 1/2 hour.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1hr prep'ing/cooking + 1-1/2 hr simmering |
Personal
Notes: |
Personal
Notes: After cooking I usually leave it on the stove until ready to eat. The pan stays hot for a long time, but you may need to heat up before eating.
Great served with cheese or sour cream as garnish. Add oyster crackers or some great bread. Crusty bread or corn bread is particularly good.
Note: on rare occasions if I have a bit of left over corn, I have added it to the chili and I liked that too, but not a usual ingredient.
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