Thursday, April 27, 2006

Recipe Blogging - Everyday Chili

This is my basic chili recipe for quickly putting together a batch (when I don't want to soak beans and such). Usually I'll put some in the freezer to eat over the following month. Lately, I've been leaving out the bell peppers because GF hates them. I like them, but they are certainly optional as is the extra garlic.


* 2 pounds ground beef (I use 5% fat ground beef, but you can also use ground turkey)
* 1 teaspoon butter
* 2 large white onions, chopped
* 2 green bell peppers, seeded and chopped
* 1 habanero pepper, chopped
* 2 (15 ounce) cans kidney beans, drained
* 1 (15 ounce) can black beans
* 3 (15 ounce) cans tomato sauce
* 1 (15 ounce) can diced tomatoes
* 1 tablespoon chili powder
* 2 teaspoons salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon minced garlic (optional, for the garlic lover)
* 1 drop super-hot hot pepper sauce (or a few drops of Tobasco)


1. In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3. Add the beans and tomato sauce and diced tomatoes to the beef mixture, and season with chili powder, salt, garlic salt, garlic, and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1-2 hours, stirring occasionally.



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