Difference between revisions of "Chili con Carne"
(Created page with "From the kitchen of: Dawn Corbin<br> 1 lb. ground beef<br> 1 large onion<br> 1 green pepper<br> 28 oz. can crushed tomatoes<br> 1 large bay leaf<br> 1 to 2 Tbsp. chili powder...") |
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28 oz. can crushed tomatoes<br> | 28 oz. can crushed tomatoes<br> | ||
1 large bay leaf<br> | 1 large bay leaf<br> | ||
| − | 1 to 2 Tbsp. chili powder (I prefer McCormick's Hot Mexican-Style Chili Powder)<br> | + | 1 to 2 Tbsp. chili powder (I prefer [http://amzn.to/2y3qWEJ McCormick's Hot Mexican-Style Chili Powder])<br> |
2 tsp. salt<br> | 2 tsp. salt<br> | ||
½ tsp. alspice OR 1 Tsp. chopped garlic OR 2 cloves of fresh garlic crushed<br> | ½ tsp. alspice OR 1 Tsp. chopped garlic OR 2 cloves of fresh garlic crushed<br> | ||
1/8 tsp. cayenne pepper<br> | 1/8 tsp. cayenne pepper<br> | ||
| − | 1 15 oz. can kidney bean<br> | + | 1 15 oz. can kidney bean, drained (liquid reserved)<br> |
½ tsp. baking soda<br> | ½ tsp. baking soda<br> | ||
½ c. water<br> | ½ c. water<br> | ||
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| − | Brown meat in heavy skillet, add onions and peppers. Cook until almost tender, add tomato puree and seasonings. Cover. Simmer over low heat 2 hours. Add bean liquid and water a little at a time to keep at soup consistency. Remove bay leaf. Add beans just before serving. Heat until beans are warmed through. | + | Brown meat in heavy skillet, add onions and peppers. Cook until almost tender, add tomato puree and seasonings. Cover. Simmer over low heat 2 hours. (or cook in crockpot on low for 2 hours) Add bean liquid and water a little at a time to keep at soup consistency. Remove bay leaf. Add beans just before serving. Heat until beans are warmed through. |
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Latest revision as of 15:29, 5 November 2017
From the kitchen of: Dawn Corbin
1 lb. ground beef
1 large onion
1 green pepper
28 oz. can crushed tomatoes
1 large bay leaf
1 to 2 Tbsp. chili powder (I prefer McCormick's Hot Mexican-Style Chili Powder)
2 tsp. salt
½ tsp. alspice OR 1 Tsp. chopped garlic OR 2 cloves of fresh garlic crushed
1/8 tsp. cayenne pepper
1 15 oz. can kidney bean, drained (liquid reserved)
½ tsp. baking soda
½ c. water
Brown meat in heavy skillet, add onions and peppers. Cook until almost tender, add tomato puree and seasonings. Cover. Simmer over low heat 2 hours. (or cook in crockpot on low for 2 hours) Add bean liquid and water a little at a time to keep at soup consistency. Remove bay leaf. Add beans just before serving. Heat until beans are warmed through.
