Sunday, January 28, 2018

Southern Chili


Nothing satisfies on a cold winter day like a bowl of chili.  A few techniques will take your chili from ordinary to extraordinary, rich and memorable.  Let's get started!



First, gather all ingredients.  

Then, brown the ground beef in a large 5 qt. dutch oven.

Next, dice the onion and green pepper and mince the garlic. Add both to a large skillet with the olive oil and cook over medium heat until they are soft and transparent.






Add the tomato paste to the skillet mixture and saute until it begins to brown.



















Add the spices to the tomato mixture and saute a few minutes, stirring frequently.  Do not let this mixture burn.



Deglaze the  skillet with water or red wine. Then add the skillet mixture to the dutch oven. Enjoy the wonderful aroma that this step creates!
Add another cup of water to the skillet to get all the delicious bits of tomato mixture. Pour into the dutch oven with the beef.

 Add the beans, stewed tomatoes, beef broth and brown sugar to the dutch oven.  Bring to a boil and then let simmer for about an hour.  Cover and let stand 30 minutes. Add salt and pepper to taste.



Serve the chili with chips, guacamole bits, shredded cheddar cheese, apple slices. For a special occasion, finish the meal with fudgy brownies.



Cheer up your family and friends with this wonderful bowl of chili!  Thanks for stopping by!  

BAsic, Beefy Chili

iNGREDIENTS

  • 2 Tbsp olive oil 
  • 1 yellow onion 
  • 2 cloves garlic 
  • 1 lb ground beef 
  • 15 oz can kidney beans 
  • 15 oz can diced tomatoes 
  • 6 oz can tomato paste 
  • 1 c. water or red wine
  • 2 c. beef broth 

CHILI SEASONING

  • 1 Tbsp chili powder
  • 1 tsp ground cumin 
  • 1/4 tsp cayenne powder 
  • 1/4 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1 Tbsp brown sugar 
  • 1 tsp salt 
  • 1/2 tsp Freshly ground pepper 

INSTRUCTIONS


Brown the ground beef in a large 5 qt. dutch oven

Dice the onion and green pepper and mince the garlic. Add both to a large skillet with the olive oil and cook over medium heat until they are soft and transparent. 

Add the tomato paste to the skillet mixture and sauce until it begins to brown.
Add the spices to the tomato mixture and sauce  a few minutes.  Do not let this mixture burn.

Deglaze the tomato mixture with water or red wine. Then add to the dutch oven.  Add another cup of water to skillet to get all the bits of tomato mixture.

Add the beans, stewed tomatoes and beef broth to the dutch oven.  Bring to a boil and then let simmer for about an hour.  Cover and let stand 30 minutes.





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