Sunday, March 28, 2010

Chili

1 lb ground beef, cooked (may substitute ground chicken)
1 large onion, chopped
1 large green & red pepper, chopped
1 stalk celery, chopped
2 clove garlic, minced
1 tbsp oil
28 oz can diced tomatoes
14 oz can Accents Chili tomatoes
1/2 can tomato paste
1/2 cup vinegar
1/2 cup brown sugar
1 tbsp chili powder
1 tsp hot sauce (or to taste)
1 tsp oregano
½ tsp pepper
1 tsp paprika
3 bay leaves
4-5 cans kidney and/or black beans

Cook onion, peppers, celery and garlic in oil until softened. Add remaining ingredients and simmer for 1- 1 ½ hours. This can also be made in the crock-pot by combining the cooked meat, cooked veges and then remaining ingredients. Cook on low for 6-8 hours or high for 3-4. Serve with crusty bread and shredded cheese.

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