We love Chili in my house, but I only make it a couple of times a year, mostly when it's cold outside. Chili warms your bones, just like soup. I am not a fan of all things hot, I like foods a little spicy but not so hot that you can't eat it. I have been making my version of Chili for a lot of years, and yesterday sent my youngest daughter back to college with a nice bowl in her care package from home. She had it for dinner and told me it was awesome!
Some of the ingredients, and the ground beef cooking up in olive oil, with salt, pepper and garlic powder.
My trusty Pampered Chef meat separator/masher
This is how it works, as the meat is cooking, spin the tool to separate and mash the meat. Chop the onion and green bell pepper.
Add onion and green pepper to the meat with the seasoning.
All done and ready to eat. Top with shredded sharp cheddar cheese, diced onion, sour cream and cilantro if you like.
Mild Chili
2 Tbsp olive oil
2 lbs. lean ground beef
1 tsp salt
1/2 tsp black pepper
2 tsp garlic powder
1 large onion
1 large green bell pepper
2 tsp crushed red pepper flakes
1 envelope of McCormick's Mild Low-Salt Chili Seasoning
1 - 14 oz can of diced tomatoes, use this can for 3 cans of water to add to the pot
2 - 6 oz cans of tomato paste
2 - 15 oz cans red kidney beans, drained but not washed
Heat the olive oil over medium high heat. Add the ground meat, season with the salt, pepper and garlic powder, and break up the meat as you are cooking it. When the meat is no longer pink add the onion and green pepper, continue to cook until they are tender. Reduce the heat to medium, add the pepper flakes and the envelope of seasoning mix and stir all together. Add the diced tomatoes, 3 cans of water and tomato paste. Stir until all is combined, then add the kidney beans. Cover with a lid and cook for 2 hours stirring occasionally. Before serving top with grated sharp cheddar cheese, sour cream, diced onion and cilantro. Makes 6 servings.
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