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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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OH GOODY ANOTHER CHILI RECIPE. I USUALLY DOUBLE OR TRIPLE THIS AND PLACE PORTIONS IN THE FREEZER FOR THOSE NO TIME TO COOK DAYS. SMALLER PORTIONS ARE GREAT FOR CHILI DOGS TOO. Ingredients:
2 lbs ground beef |
2 medium onions, chopped |
1 green pepper, chopped |
2 -3 stalks celery, chopped |
3 tablespoons olive oil |
3 cloves garlic, minced |
1 (35 ounce) can italian tomatoes |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 cups water |
2 small bay leaves |
1/2 cup ground red chili powder |
1/2 tablespoon hungarian paprika |
1 tablespoon cumin |
1/2 tablespoon dried oregano |
1 teaspoon cayenne pepper |
1 (4 ounce) can green chilies, diced |
1/2 tablespoon salt |
1 (32 ounce) can red kidney beans (rinsed and drained) |
hot cooked rice (optional) |
shredded cheddar cheese (optional) |
Directions:
1. IN LARGE STOCK POT SAUTE ONION, GREEN PEPPER, CELERY AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER.
2. ADD GROUND BEEF AND COOK AND STIR UNTIL MEAT IS BROWNED.
3. ADD REMAINING INGREDIENTS, COVER AND SIMMER 2 HOURS, STIRRING OCCASIONALLY.
4. +++FORHOTTER CHILI, ADD MORE RED PEPPER.
5. PLACE RICE IN INDIVIDUAL BOWLS, IF DESIRED.
6. LADLE CHILI OVER RICE.
7. SPRINKLE SHREDDED CHEESE OVER TOP OF CHILI, IF DESIRED.
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