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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I can never find a chilli recipe that reminded me of my moms. So I made my own one day. I took what I could remember from hers and added some things. I just took a container to my pap for dinner tonight. I can't wait for him to call and let me know how it is. After hunting season I will use ground venison instead of the beef. Ingredients:
1 1/2 lbs ground beef |
1 tablespoon extra virgin olive oil |
1/2 cup onion, diced |
4 garlic cloves, diced |
6 pieces jalapenos, diced (i use the ones that come in a jar) |
1/2 cup fresh bell pepper, diced (i use red or orange or yellow or green) |
1 (14 1/2 ounce) can pinto beans, drained |
1 (14 1/2 ounce) can kidney beans, drained |
1 (14 1/2 ounce) can navy beans, drained |
1 (14 1/2 ounce) can stewed tomatoes |
2 (8 ounce) cans tomato sauce |
2 (1 1/4 ounce) packages mccormick mild chili seasoning |
1/4 teaspoon salt and pepper (to taste) |
1/4 teaspoon thyme |
1/4 teaspoon oregano |
1 lb macaroni noodles |
Directions:
1. Brown beef in a skillet.
2. Saute onions, garlic, peppers and jalapeno in a pot drizzeled with EVOO.
3. Add Pinto, Kidney and Navy beans to the sauted ingredients and stir.
4. Add Tomatoes and Tomato Sauce and stir.
5. Add browned beef.
6. Add McCormick mix and spices and stir.
7. Prepare Macaroni Noodles.
8. Serve Chili over Noodles.
9. I top mine with Cheddar Cheese and Sour Cream.
10. Simmer for about an hour.
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