Chili Save this recipe for a beautiful fall day
°2 pounds. Ground beef
°1 can (29 ounces) tomato sauce
°1 can (29 oz) kidney beans, undrained
°1 can (29 oz) pinto beans, undrained
°1 cup diced onion
°1/2 cup diced green chiles
°1/4 cup celery, diced
°3 medium tomatoes, chopped
°2 tbsp. cumin powder
°3 tbsp. chili powder
°1 1/2 tsp. black pepper
°2 tbsp. salt
°2 cups of water
In skillet, brown ground beef over medium-high heat. Drain off any excess fat.
In a large saucepan, mix browned beef, tomato sauce, kidney beans, pinto beans, onion, green peppers, celery and chopped tomatoes.
Add the cumin powder, chili powder, black pepper and salt to pan and mix well to combine.
Pour in the water, and stir again.
Bring chili to boil on high heat, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
After an hour, check the consistency of the chilli, adding little water. If too runny, simmer uncovered for a few more minutes to thicken.
Serve hot, topped with your choice of toppings such as grated cheese, diced onions and sour cream.
Enjoy your homemade chili!
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