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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chili from Penzey's Recipe

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This recipe for Chili from Penzey's is from Brynn and Nana's Family Recipes, 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:  
2 lbs ground beef
3 T veg oil
1 Medium onion chopped
1 Red bell pepper chopped
1/2 tsp granulated garlic
1/2 tsp ground black pepper
1 tsp cumin
1/2 tsp chipotle pepper
1 1/2 tsp crushed red pepper
3 Tbl chili powder
3 Cups water
1 26 oz can tomato puree
2 16 oz cans no salt chopped tomatoes
2 16 oz cans kidney beans drained
1 tsp salt
Directions:
Directions:
Brown beef in two batches in a thick bottomed soup kettle or dutch oven. Drain off fat and set it aside. Heat 3 Tbl oil in kettle over medium high heat adding onions when hot. Saute for 4-5 minutes, add red bell pepper and garlic continuing to cook 2/3 minutes. Add black pepper, ground cumin, chipotle and hot pepper to taste plus chili powder while continually stirring until spices begin to stick to bottom of kettle and brown, about 30-45 seconds. Quickly add 3 cups of water. Add tomato puree and chopped tomatoes and the juice they were packed in. Add drained kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir when chili begins to boil. Reduce heat to low and cover, stir every 15 minutes.

 

 

 

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