Saturday, November 20, 2010

Chilling Chili

Who doesn't love a hot bowl of Chili? I have tried many and always come back to this recipe. I also make it vegetarian by omitting the ground meat and adding 2 other 15.5 oz cans of beans (1 can black beans and 1 can chick peas)

2 lbs. beef, ground
1 onion, chopped
3 tsp salt
1/4 cup chili powder
2 cloves garlic
2 tsp sugar
2 tsp cumin
24 oz can tomato sauce
2 cups water
4 cups beef broth
4 TBSP flour
3 TBSP white vinegar
1 (15.5 oz) can red kidney beans, drained

1. Saute beef and onion until beef is no longer pink
2. Add remaining ingredients and simmer for 45 minutes, stirring occasionally

Tip: Serve in bowls with diced red onion, shredded cheddar cheese, sour cream and chives. Also great with a scoop of rice at the bottom of the bowl or saltines

Servings 6

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