Chili is one of those foods that no two people make the same way and many people never make the same way twice. The irony of this particular recipe is that there isn't anything that even resembles a chili, unless you count the green pepper (which we frequently leave out). Still, it's a good solid chili base - by itself or as a recipe upon which to build. Serves 4.
2 onions, diced
2 cloves garlic, minced
2 green peppers, diced
2 lbs. ground beef (or turkey)
1 16 oz. can diced tomatoes (or a 14 oz. can Rotel tomatoes)
4 C kidney or other canned beans, drained (I like to mix them up)
2-3 T chili powder
2 t sugar
2-3 t salt
Saute onions, garlic and peppers in fat until tender. Add meat and brown a little. Add tomatoes, beans and seasonings. Bring to a boil. Lower heat, cover and simmer for 20 minutes.
2 onions, diced
2 cloves garlic, minced
2 green peppers, diced
2 lbs. ground beef (or turkey)
1 16 oz. can diced tomatoes (or a 14 oz. can Rotel tomatoes)
4 C kidney or other canned beans, drained (I like to mix them up)
2-3 T chili powder
2 t sugar
2-3 t salt
Saute onions, garlic and peppers in fat until tender. Add meat and brown a little. Add tomatoes, beans and seasonings. Bring to a boil. Lower heat, cover and simmer for 20 minutes.
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