Tuesday, March 25, 2008

Chili Our Way


 2-3 pounds 85% ground beef 
1 large onion, chopped 
1 green bell pepper, chopped 
1 red bell pepper, chopped 
2 (15 ounce) cans dark red kidney beans, drained, rinsed (or Chili pinto beans in sauce) 
1 tablespoon Worcestershire sauce 
1/4 cup chili powder 
1 tablespoon dried oregano 
2 teaspoons ground cumin 
1 teaspoon dried basil 
1 teaspoon ground black pepper 
1 teaspoon paprika 
1 teaspoon white sugar 
3 TBL minced garlic 
1/2 tsp celery seed 
1 teaspoon salt 
1/2 tablespoon unsweetened cocoa powder (Yes!) 
2 teaspoons hot sauce (e.g. Tabasco)* dash for mild 
1 teaspoon cayenne pepper* dash for mild 
1/2 TBL red pepper flakes* dash for mild 
Diced jalapeno 2 (14.5 ounce) can diced tomatoes with w/chilies (Rotel) or just diced tomatoes 
2 (6 ounce) cans tomato paste 
2 Cups beef broth 

 Heat a large stockpot over medium-high heat. Crumble the ground beef, add onion into the pot, and cook until evenly browned. Drain off excess grease. (Add everything else in): Pour in the beans, diced tomatoes, and tomato paste. Add the green and red bell peppers, and broth. Add in all the seasonings. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. I then add to a crockpot on low for a few hours. Even better the next day.
(or cook in the IP for 25 mins, QR with tomato ingredients on the top layer)

  *My side note: This recipe is a combination of 2 recipes that I have found online. I changed it up to our likings. It does have a little spicy kick to it, so next time I may cut back on the spicy* ingredients.

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1 Lovely Comments:

Coleens Recipes said...

Nice combination of flavors!! I appreciate your giving the measurements for a milder chili.

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