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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 20 |
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This is my version of quick cook chili/spaghetti Sauce. Weird but true! Makes a wonderful chili dog too! Ingredients:
2 tablespoons olive oil |
4 stalks celery (chopped) |
1 spanish onion (chopped) |
1 large carrot (grated) |
1 teaspoon kosher salt |
1 tablespoon basil |
1 tablespoon parsley |
2 teaspoons cumin (separated) |
6 tablespoons chili powder (separated) |
4 lbs lean ground beef |
1 (28 ounce) can diced tomatoes |
1 (23 ounce) can tomato sauce |
1 (5 1/2 ounce) can tomato paste |
4 jalapenos (seeds removed, chopped fine) |
1 rind parmigiano-reggiano cheese |
12 stalks fresh thyme (leaves only, separated) |
2 tablespoons brown sugar (separated) |
1 (19 ounce) can kidney beans (1/2 drained, some liquid good) |
Directions:
1. Put olive oil in a large pot, on med-high heat.
2. Add celery, onion, grated carrot, salt, parsley and basil.
3. Cook uncovered until translucent, add 1/2 cumin and 1/2 chili powder.
4. Continue cooking for 15 minutes, stirring occasionally.
5. Add ground beef, stir and cover.
6. Stirring occasionally, cook until ground beef is no longer pink (about 15 min).
7. There will be quite a bit of juice in the meat mixture.
8. Add the canned tomatoes, tomato sauce and paste.
9. Bring to a simmer, lower heat to keep a mild simmer.
10. Add 1/2 of brown sugar and 1/2 of thyme plus the jalapeños and the Parmesan rind.
11. Simmer for about 45 minutes.
12. Add the remainder of the cumin, chili powder, sugar and thyme and the can of kidney beans.
13. Cook another 15 minutes and it's ready!
14. Always taste and adjust if necessary before serving.
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