Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. lean ground beef
salt and pepper to taste
1 15oz. can kidney beans,drain/rinse
1 15 oz. can pinto beans,drain/rinse
1 15 oz. can chili beans, partially drain, don't rinse
3 14½ oz. cans Mexican-style stewed tomatoes
2 stalks of celery, chopped
½ red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, chopped
2 Tbsp. red wine vinegar
2 Tbsp. chili powder
1 tsp. ground cumin, parsley, basil
1-2 tsp. cinnamon
1 dash of worcestershire sauce
1/2 C red wine
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Directions: |
Directions:In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease and season to taste with salt and pepper. Combine cooked beef, beans, tomatoes, celery, onion, red bell pepper, garlic, and red wine vinegar. Season with chili powder, cumin, parsley, basil, and worcestershire sauce. Stir to distribute ingredients evenly. Simmer for about 2 hours (more if you have time- the longer the better), adding the red wine in the last 30 minutes or so. *This can also be made in a slow-cooker (meat still needs to be browned on stove first). Cooking times for slow-cooker are as follows: Cook on low for 8 hours or on high for 6 hours, adding the red wine in the last 2 hours. |
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Personal
Notes: |
Personal
Notes: The cinnamon really sets this apart. I always add more chili powder and cumin than it calls for because I have a fundamental belief that more chili powder and cumin make the world a better place. I’ve made this both on the stove and in the slow-cooker. Both are great.
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