I was asked for my recipe for chili. Here it is.
2 pounds ground beef, browned
1 large onion
1 large green pepper
1 large can diced tomatoes
1 regular size can diced tomatoes
1 regular size can tomato sauce
1 can tomato paste
1 cup ketchup
1 can stems and pieces mushrooms
1 can red kidney beans
1 can white kidney beans
1 can black beans
other types of canned beans if you want. I sometimes use chick peas or pinto beans and even lima beans.
worchestershire sauce
frozen kernel corn (optional)
black pepper
garlic powder
chili powder
In a non-stick frying pan add the tomato paste and brown it. Stir it constantly over moderate heat and as it browns and sticks to the bottom, add some water to deglaze, keep stirring to lift the browned paste off the bottom of the pan, let the water evaporate and the paste brown, add more water, stir. Repeat until the paste is a nice brown colour. Don't burn it
In a large pot brown the meat.
In a food processor, finely chop the onion and green pepper and add it to the meat.
Add all of the canned stuff, including the juice from the mushrooms and beans plus the ketchup. Stir well.
Add worchestershire sauce to taste. Maybe 1 tablespoon or so.
Add garlic powder to taste. Maybe 1 to 2 teaspoons.
Add as much chili powder as you like. For the pot I used I used about 1/4 of a cup.
Stir in the browned tomato paste. Deglaze the pan by adding some water.
Bring to a boil and simmer for about 3 hours.
Add some frozen kernel corn.
2 pounds ground beef, browned
1 large onion
1 large green pepper
1 large can diced tomatoes
1 regular size can diced tomatoes
1 regular size can tomato sauce
1 can tomato paste
1 cup ketchup
1 can stems and pieces mushrooms
1 can red kidney beans
1 can white kidney beans
1 can black beans
other types of canned beans if you want. I sometimes use chick peas or pinto beans and even lima beans.
worchestershire sauce
frozen kernel corn (optional)
black pepper
garlic powder
chili powder
In a non-stick frying pan add the tomato paste and brown it. Stir it constantly over moderate heat and as it browns and sticks to the bottom, add some water to deglaze, keep stirring to lift the browned paste off the bottom of the pan, let the water evaporate and the paste brown, add more water, stir. Repeat until the paste is a nice brown colour. Don't burn it
In a large pot brown the meat.
In a food processor, finely chop the onion and green pepper and add it to the meat.
Add all of the canned stuff, including the juice from the mushrooms and beans plus the ketchup. Stir well.
Add worchestershire sauce to taste. Maybe 1 tablespoon or so.
Add garlic powder to taste. Maybe 1 to 2 teaspoons.
Add as much chili powder as you like. For the pot I used I used about 1/4 of a cup.
Stir in the browned tomato paste. Deglaze the pan by adding some water.
Bring to a boil and simmer for about 3 hours.
Add some frozen kernel corn.