Bengal Chili-best youll ever have
From blondeberry 15 years ago
- 240 minutes to make
- Serves 6
This chili is the best non-vegetarian I'lve ever had. My dear friend Jean provided me with this Cinn. recipe over 30 yrs. ago. I've made it too many times to count. It has lots and lots of yummy spices.
Ingredients
- 1 Tbsp olive oil shopping list
- 2 1/2 lb ground sirloin shopping list
- 1 can (46 oz) tomato juice shopping list
- 1 can (15 oz) tomato sauce shopping list
- 1 cup water shopping list
- 4 Tbsp instant minced onion shopping list
- 4 Tbsp chili powder shopping list
- 4 Tbsp celery flakes shopping list
- 2 tsp salt shopping list
- 1 tsp oregano leaves shopping list
- 1 Tbsp garlic powder shopping list
- 1 tsp ground cumin shopping list
- 1 tsp powdered mustard shopping list
- 1/2 tsp curry powder shopping list
- 1/2 tsp garlic salt shopping list
- 1/4 tsp ground red pepper shopping list
- 2 cans (4 oz) green chilies (mild), drained/chopped shopping list
- 1/2 tsp chopped, canned hot jalapeno peppers (opt) shopping list
How to make it
- In a large pot, heat oil until hot. Add beef; cook and stir until browned, about 10 minutes.
- Add tomato juice, tomato sauce, water, onion, chili powder, celery flakes, salt, oregano, garlic powder, cumin, mustard, curry, garlic salt, red pepper, green chilies and hot peppers.
- Bring this all to a boil. Reduce heat and simmer.
- Cover, cook stirring frequently, until flavors are well blended; cooking about 3 1/2 to 4 hours.
- This is great served alone in bowls, served over rice and even fantastic served over spaghetti.
The Rating
Reviewed by 5 people-
A must bookmark and 5 forks to you!
lincolntoot
in Freehold loved it
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Yep bookmarked this one also, five forks for this one also. Thank you so much.
henrie
in Savannah loved it
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