Tuesday, November 9, 2010

Classic Chili

Classic Chili
1 pound ground beef
1/2 cup chopped green sweet pepper
1/2 cup chopped onion
4 cloves garlic, minced
1 15 ounce can tomato sauce 1 15 ounce can red kidney beans, undrained
1 14.5 ounce can diced tomatoes, undrained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
(I also like to add cumin and crushed red pepper)
Brown ground beef. Combine all ingredients in a crock pot and cook for at least 4 hours.
Cincinnati-Style Chili:
Prepare as above, except omit sweet pepper and basil. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spagehetti; make an indentation in the center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and 1/4 cup additional kidney beans.

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