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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chili Recipe

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This recipe for Chili is from for the LOVE OF COOKING!, 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:  
1 ˝ lb. ground chuck
1 lg. yellow onion, chopped (about 1 c.)
1 T. finely minced garlic
˝ chopped green bell pepper
˝ chopped sweet red bell pepper
2 cans (28 oz.) petite diced tomatoes
1 can (8 oz.) Hunts tomato sauce
1 cans dark red kidney beans
1 can (14 oz.) beef stock or broth (low sodium preferred)
1 bottle of beer (optional)
1 T. cumin
3 T. chili powder (more or less depending on heat desired)
Directions:
Directions:
Brown the meat in batches, draining off the fat as you go. Remove browned meat and set aside. Chop veggies and add to same pot; sauté until onions are translucent. Return browned meat to the pot and mix well. Stir in spices. Add tomatoes, sauce, stock, beer (if using) and beans. Simmer for at least two hours.

Serve piping hot with grated cheddar cheese, chopped green onion, bacon bits, and sour cream on the side for garnishes.
Personal Notes:
Personal Notes:
Can definitely be made a day or two ahead. Refrigerate, covered, to allow flavors to blend. For those who like their chili spicy hot you can add some bottled hot sauce to taste. For those who like it mild, omit 2 T. of the chili powder and add a tablespoon of Penzey’s chili con carne spice.

 

 

 

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