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Wednesday, April 17, 2013

Thick and Meaty Chili


We LOVE this recipe!!
2 lbs. ground beef
4 cans chili beans - or cooked pinto and kidney beans
2 cans diced tomatoes with juice
1 can tomato paste
1 large onion chopped
3 stalks celery chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 c. beef broth1 T. minced garlic1 T. orgeano
2 t. ground cumin
2 t. hot pepper sauce
1 t. basil
1 t. sea salt
1 t. black pepper
1 t. cayenne pepper
1 t. paprika
1 t. sugar
corn chips and cheese (for those who can have it)
Heat a large stockpot over medium heat (we like to use the cast iron dutch oven). Combine the ground beef and cook until browned. Add the beans, tomatoes, and tomato paste. Add the vegetables and broth. Season with spices. Stir to blend and cook on low heat for two hours. Remove from heat and serve with chips and cheese.

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