Here is my recipe for chili....everyone who eats it says that it is great...I agree...I even won 3rd place in a chili cook-off at school when I taught.
Chili
I often double this recipe
because it freezes well and makes great leftovers. Read below for leftover ideas
1 T olive oil
1 medium onion, chopped
1 lb ground beef (I use 90/10)
1 green bell pepper,
chopped
3 T chili powder
1 T cumin
½ t. paprika
½ t kosher salt
¼ t ground pepper
1-15 oz can crushed
tomatoes
1-15 oz can diced tomatoes
with green chiles
1-15 oz can diced tomatoes
(if you like it a bit spicier substitute regular diced tomatoes with another
can of tomatoes with green chiles)
2 cans kidney beans,
rinsed and drained
Shredded cheese and fritos
(optional)
In a large soup pot brown
ground beef with onion and bell pepper.
Once thoroughly cooked add chili powder, cumin, paprika, salt and
pepper. Stir in tomatoes and beans. Simmer on stove for at least 45 minutes. Serve with shredded cheese and fritos.
Leftover ideas if you
double the recipe. You probably won’t
have leftovers if you make the above recipe as is.
- Serve leftover chili on
top of cooked spaghetti noodles to make chili spaghetti.
-Make a taco salad.
-Cook 1 lb macaroni to al dente.
Mix with chili. Place in a
casserole dish, cover with cheese and bake at 350 for 20-30 minutes until
heated thoroughly.
Comments