Chili
By phowley
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Ingredients
- 2 lbs. ground beef
- 1 clove minced garlic (opt.)
- 1 C. minced onion
- 1 C. chopped celery
- 1/2 C. chopped green pepper (opt.)
- pinch pepper
- 1 tsp. salt
- 1 1/2 TBS chili powder
- 1 TBS paprika
- 1 tsp. ginger
- 1 TBS sugar
- 1 6oz. can tomato paste
- 1 8oz. can tomato sauce
- 1 1lb. 4 oz. can tomatoes
- (I substitute these last 2 with 29 oz. puree and 15 oz. tomato sauce)
- 1/2 C. water
- 2 1lb. 4oz. cans of kidney beans
- 2 TBS. flour
- 3 TBS. water
Details
Preparation
Step 1
Combine and fry beef, garlic, onion, celery and green pepper lightly. Add next 10 ingredients and simmer gently for 1 hour. Add kidney beans. Make a paste of flour and water and stir into mixture and simmer 15 minutes longer.
Makes about 8 servings.
(I put everything together and simmer for several hours, or even in the crock pot. I do not make the paste with flour and water.)
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