Here is my recipe for some stick to your ribs Chili. It's a HUGE batch, but you can add it onto your nachos, rice, fries, hotdogs, etc.
Ingredients:
2 onions chopped4 celery stalks chopped
3 cloves of garlic chopped
1 cup chopped bell peppers (I used a mixture of red, yellow and green)
2lb Lean Ground Beef
2 tsp Chili Powder
1 tsp Ground Cumin
2 cans (540ml each) Dark Red Kidney Beans. (Drained)
2 cans (540ml each) Pinto Beans (Not Drained)
1 can (540ml each) Navy Beans (Drained)
1 can (540ml each) Chick Peas (Drained)
1 can Aylmer Accents Diced Tomato's (for Chili)
1 can (796ml) Diced Tomato
1 can (796ml) Stewed Tomato
1 can (680ml) Tomato Sauce (I use Hunts)
2 tbsp Chili Powder
1 tbsp Ground Cumin
2 tsp White Sugar
2 tsp Worcestershire sauce
Salt and pepper to taste.
Directions
1. Preheat oven to 350F & Spray a large fry pan lightly with Pam. Heat pan over medium high, until warm, add onions, celery, garlic and peppers and fry until onions start to brown.Before |
After |
2. Remove Veggies from pan and set aside.
3. Add ground beef to pan and scramble fry until cooked through.
4. Add the veggies back to the meat, 2 tsp Chili Powder, 1 tsp Ground Cumin and let hang out over low for 5 minutes.
5. In a roasting pan mix all of the beans, diced tomatoes, stewed tomatoes, tomato sauce until well combined.
6. Add the meat and veggies mixture to the beans and add the 2 tbsp Chili Powder,1 tbsp Ground Cumin, 2 tsp White Sugar, 2 tsp Worcestershire sauce.
7. Cover tightly with tinfoil and bake in oven for at least 2 hours. (the longer the better)
8. Top with Cheddar Cheese and Enjoy!!
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