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Sunday, October 18, 2009


I love chili, and with the weather around here lately, it's the perfect season for it.

Muscle-Bound Chili
2lbs extra lean ground beef
1/2 teaspoon ground black pepper
2 medium sweet onions, finely chopped
1 tablespoon chopped garlic
2 cans (15oz each) no salt diced tomatoes
1 can (15oz) no salt kidnet beans, rinsed and drained
1 can (6 oz) unsalted tomato paste
1/2 cup water
1/4 cup red wine (such as cabernet sauvignon)
2 tablespoons chili powder
1/2 teaspoon ground red pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin

*My only change is to also add a large can (30oz) tomato sauce. It is way too chunky without it, in my opinion.*

How to make it:
In a large skillet, combine the ground beef and black pepper. Cook over medium-high heat for 4 minutes, or until no longer pink. Drain and set aside.
In a large pot, combine the onions and garlic. Cook on medium-high heat for 2 to 3 minutes, or until the onions are translucent.
Add the ground beef and the rest of the ingredients to the pot. Bring to a boil, stirring occasionally. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.

My mom bought be this Paula Deen Stock Pot for my birthday and I haven't had a chance to use it. It is much bigger than I thought it was.

I found this wine for $4 at Sam's Club. I don't like to use good wine for cooking because you can't really taste it anyway, so I always go for the cheap stuff.
The ground beef browning.

Onions and garlic simmering.
The spices required.
Simmering away. All put together.

Finished product. Topped with cheese and sour cream. Yum.

You should try this. You'll like it.

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