Chili Recipe

Here’s a recipe for chili that I serve with rice.

Chili with Beans
2 lbs. ground beef (not lean)
2 medium onions, chopped
6 cloves of garlic, minced
1 15 oz. can of pinto beans
1 4 oz. can chopped green chilis
1 4 oz. can chopped hot jalapeno pepper
1 cup tomato juice (V8 or water will do)
3 oz tomato paste
3 tsp. cumin
2 tsp. basil
3 tsp. or more chili powder
1.5 tsp. salt
black pepper to taste
cayenne pepper to taste
Tabasco sauce to taste

Brown ground beef and remove from pan; saute onion and half the garlic in drippings until translucent. Return beef to pan. Add the beans, chili & jalapeno pepper, juice, tomato paste, and spices. Stir together, cover, and simmer on low heat for up to 2 hours. Add the rest of the garlic in the last half hour. Serve over rice. Serves 12.

My mother would also add 1 chopped green pepper and .5 cup diced celery. That’s good too (my husband prefers it without).

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