It's time for a recipe on the Stew. Today's is Texas-style Chili by way of Cincinnati, OH. Here's how I make it.
1 lb. ground beef (can substitute ground turkey or ground chicken)
1 can dark red kidney beans
1 6 oz. can tomato paste
2 small cans tomato sauce (or one 16 oz jar)
1 packet chili powder
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/2 tbsp. basil
1 tbsp. Italian seasoning
3 tsp. sugar
seasoned salt
garlic powder
black pepper
cayenne pepper
In a large pot, cook ground beef, green peppers, and onions until done. Rinse and drain, then return to pot. Add chili powder, seasoned salt, black pepper, and garlic powder to taste. Add kidney beans, tomato sauce, and basil/Italian seasonings. Add can of tomato paste. Fill empty tomato paste can to 3/4 with water and add to pot. Stir until paste dissolves into mixture. Slowly add in sugar, tasting chili periodically to your desired level of sweet. Add cayenne pepper the same way, making sure it is your desired level of spice. Once you've reached the desired flavor, cover and let simmer on low for approx. 20 minutes. Stir again and serve. Refrigerate or freeze leftovers.
Makes 8 servings.
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