Wednesday, December 30, 2009

Chili Chili Chili

During the winter months, we are a soup/stew kind of family.  Chili is one of our favorites.  I started a while back with a basic Chili con Carne recipe and made a few changes to come up with the recipe we now use.


1 lb ground beef
1 large onion, chopped (about 1 cup)
2 cloves garlic, crushed
1 tbps chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
1 tsp cocoa
1/2 tsp red pepper sauce
2 - 8 oz cans mushrooms, drained or 2 cups fresh mushrooms, sliced
1 can diced tomatoes (15 oz)
1 can beans (light or dark kidney, or white)
2 cups water with 2 cubes beef bouillon or beef base for 2 cups

Brown beef, onion and garlic in 3 quart sauce pan.

Since I used canned mushrooms this time, I threw them in with the onions to brown them a bit, but you can just toss them in when you add the tomatoes, broth and spices.  If I have any, I will also throw in green/red peppers and chopped celery.

Stir in remaining ingredients except beans.  Heat to boiling; reduce heat, cover and simmer 1 hour, stirring occasionally.

Stir in beans.  Continue to simmer until beans are heated through.

Serve over whole grain rice with a dollup of sour cream and sliced green onions.


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