Tuesday, November 2, 2010

A'borrowin a Fall Recipe......

One Big Pot of Chili    from this site:::  

2¼ lbs. ground beef
½ cup finely chopped green peper {about ½ of a large pepper}
1 cup finely chopped onion{about 1 medium}
1 cup water
1 packet {1.48 oz} chili seasoning
1 tablespoon chili powder
2 cans {6 oz. each} tomato paste
2 cans {15 oz. each} chili-ready or Mexican stewed tomatoes
1 can {28 oz.} petite diced tomatoes in tomato juice
6 cans {15 oz. each} chili beans

• In a 6-quart stock pot brown ground beef with green pepper and onion. Drain off excess grease.
• Meanwhile, in a medium mixing bowl, whisk chili seasoning packet and chili powder into water; stir in tomato paste. Run the 2 cans of chili-ready tomatoes through the food processor, blender or food chopper so that there are no huge chunks of tomatoes left; add to seasonings in the mixing bowl.
• Add the tomatoes and seasonings from the mixing bowl plus the can of petite diced tomatoes {with their juices} and the chili beans {with their sauce} to the ground beef in the stock pot; stir to combine.
• Refrigerate chili overnight.
• Bring chili to a boil stirring often; reduce heat and simmer for 2 to 4 hours stirring occasionally, until it is as thick as you'd like.

Serves 16

• I usually simmer the chili with the lid on. That way you can use a lower temperature setting and avoid scorching the chili to the bottom of the pot.
• I used Lawry's chili seasoning, but there were several other brands available. I probably picked it because it was the least expensive. Any brand will do, but you may have to adjust your spices a bit. This one was heavy on the cumin, so I added a good amount of chili powder to balance it out.
• Why make such a huge pot of chili? Because it freezes really well and then I don't have to do it again for while. We're going to have chili dogs, baked potatoes with chili on top and Navajo tacos in the next 10 days or so. I divided out portions for each into sandwich-size ziplock baggies, as well as filling a couple of quart-size ziplocks for a chili dinner again in a month or two.
• This is pretty mild chili. I don't like it hot, so if you like it spicy, season to taste with red pepper flakes, or different or more peppers.

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