 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Found this recipe in a book a while back and it's the best one I have ever made. Ingredients:
3 cups rice |
4 tbs oil |
1 med. onion (chopped) |
2 green peppers (chopped) |
1 clove garlic (minced or chopped) |
2 small dried red hot peppers (remove seeds) |
1 can crushed tomatos (46 oz) |
1/4 cup brown sugar |
1/2 cup corn syrup |
1/2 cup cider vinegar |
1 tbs. salt |
1/2 tbs. pepper |
1/2 tbs. cinnamon |
1/2 tbs. ground cloves |
1/2 tbs. allspice |
1/2 tbs. mustard seed |
1 tbs. chili powder |
2 lbs. chopped meat ( i use ground beef) |
1/2 cup water |
2 beef bouillon cubes |
1 can kidney beans |
1/2 cup whole kernal corn (i don't use these, but you might like it) |
1 cup shredded cheese |
Directions:
1. Prepare rice according to packaging directions
2. place 4 tbs oil in 2 qt saucepan (let oil heat)
3. add onion, green pepper, garlic and red pepper.
4. Stir and let mixture brown.
5. Add can of crushed tomatos.
6. Add brown sugar, corn syrup, cidar vinegar, salt, pepper, cinnamon, ground cloves, allspice, mustard seeds, and chili powder
7. Boil rapidly, stirring occasionally, for 30 minutes. (the book doesn't say to cover..but it's a good idea unless you want chili all over your walls)
8. Place meat in a seperate pot. Cover and cook over medium-high heat, until meat is fully browned.
9. add 1/2 cup of water and 2 bouillon cubes to meat.
10. cover and let simmer for 5-10 mins.
11. when water is absorbed, add meat to sauce pan.
12. add can of kidney beans, and corn (if you use it).
13. cover, cook over med. high heat for 10 mins.
14. serve over bed of rice. (I like to also use a bread bowl)
15. sprinkle with shredded cheese
|
|