Wednesday, January 19, 2011


This is my version of chili. It's got a little bite to it, but nice on a cold winter night.  Serve with corn bread and plenty of grated cheddar cheese.

1 large onion
1 green pepper
1 heaping tablespoon garlic
2 pounds ground chuck
1 (29) ounce can of tomato puree
1 (14.5) can of chopped tomato's
3 cans (16 ounce) of red kidney beans liquid and all
1 tsp of ground cumin
2 tbsp of chili garlic sauce (in the Ethnic section of the market)
1 tbsp of ground Chili powder
1 can (4 ounce) of diced green chili's

Using your dutch oven saute onions, green pepper and garlic in olive oil. Add ground chuck and cook till done, drain the extra fat. Add the remaining ingredients and simmer for a couple of hours. 

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