Good Eattin Chili
From annette092964 16 years agoIngredients
- 2 lbs ground beef shopping list
- One 29-oz can tomato sauce shopping list
- One 29-oz can kidney beans (with liquid) shopping list
- One 29-oz can pinto beans (with liquid) shopping list
- 1 cup diced onion (1 medium) shopping list
- 1/2 cup diced green chili (2 chilies) mexican section of your store shopping list
- 1/4 cup diced celery (1 stalk) shopping list
- 3 medium tomatoes (roma-chopped) shopping list
- 2 teaspoons cumin powder shopping list
- 3 tablespoons chili powder shopping list
- 1 1/2 teaspoons black pepper shopping list
- 2 teaspoons salt shopping list
- 2 cups water shopping list
- (I add extra cans of beans only because theres no affect on me but beans are my favorite meal no matter how they are prepared) shopping list
How to make it
- CROCKPOT: cook beef first then add all ingred. and cook 3hrs.
- On the stove:
- 1. Brown beef, drain off fat
- 2. Using fork crumble cooked beef to pea size
- 3. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15min for 2-3 hours.
- Variations:
- For spicier chili, add 1/2 teaspoon more black pepper
- For much spicier, add 1 tsp black pepper and 1 T. cayenne pepper
- And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
- Leftovers can be frozen for several months.
People Who Like This Dish 3
- badlovecat Flat Rock, MI
- lycett CANYON COUNTRY, CA
- annette092964 Logansport, U.S.A.
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