Saturday, February 20, 2010

Chili

Meaty, hearty chili that is perfect on those cold wintery days by Kathy Johnston.
Serves 6.
Print Recipe
  • 1/4 cup White Onion, chopped
  • 1 stem Celery, chopped
  • 4 lg. White Mushrooms, quartered
  • 1 Green Bell Pepper, chopped
  • 1 tbsp Olive Oil
  • 1 lg. can Diced Tomatoes
  • 1 can Nalley's Chili, no beans
  • 8 oz. can Tomato Sauce
  • 1 can Red Kidney Beans
  • 1 tbsp Chili Powder
  • 1 1/2 lbs. Ground Beef, lean
  • 1 clove Garlic, chopped
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  1. In a large dutch oven, saute onion, celery and beef in olive oil until meat is brown and veg is tender over medium-high heat.
  2. Add garlic, saute 1 minute then add chili powder.
  3. Add chili, green bell pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
  4. Cover and simmer for 1 hour.
  5. Add mushrooms, simmer uncovered for 15 minutes.
  6. Serve with cheddar cheese and sour cream if desired.

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