Chili
Recipes » Soups, Stews and Chili » Chili
I'm not a real big chili fan but I love this. You can leave out the veggies if you don't like them. Once I ran out of tomato paste and used some spaghetti sauce instead and it turned out just as good.
"I made 2 batches... one with ground beef and the other with Yves Veggie ground round. Both turned out great. Although I did put a little less tomato juice in the veggie chili because our vegetarian teen is not a tomato fan and prefered hers more on the chuncky side, everyone who tried it commented that the veggie version was a little bit tastier. I agree. I also added jalapeño peppers with only some of the seeds to add some kick to it :) " - stickygreenthumbYield: 8 Ready in 2 hours
Cuisine: MexicanMain Ingredient: Ground Beef
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| 2 fresh ground beef |
| 1 qt.Tomato juice |
| 1 29-oz cantomato puree; (29 oz can) |
| 1 15-oz canred beans; drained |
| 1 mediumonion; (1 1/2 cups), chopped |
| 1/2 C.Celery; diced |
| 1/4 C.Green pepper; diced |
| 1/4 C.Chili powder |
| 1 tspcumin; (if you like real flavor, add more) |
| 1 1/2 tspgarlic powder |
| 1 tspsalt |
| 1/2 tspblack pepper, oregano, sugar; (1/2 tsp each) |
| 1/8 tspcayenne pepper |
Chili Preparation
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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photo by
itsthekeri
I added a Jalapeno for a little heat
photo by
guitarmom
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