You might notice that there is no chili powder listed in the ingredients. The reason? We didn't have any in our house :) So, I decided to load it up with Cayenne powder, cumin, and garlic powder in an attempt to make it more chili-like. I forget exactly how much chili powder I added, but know that any more than 3 teaspoons would kill the average-to-low spice tolerant diner. You can't really mess this up since you just anyhowly throw things into the pot and wait for it to reduce to a nice chili-consistency. Enjoy!
Serving size: A lot. 10 maybe?
1 tsp oil
1 large onion, finely chopped
3 gloves garlic, minced
2 pounds lean ground beef
1 (46 fl oz.) can tomato juice
1 (29 oz.) jar tomato sauce
1 tsp tomato paste
1/4 cup corn meal (optional)
1 green bell pepper chopped
>3 tsp cayenne pepper (anyhowly)
3 tsp ground cumin
2 tsp garlic powder
1 tsp salt (optional)
1 tsp dried oregano
1/2 tsp white sugar
1 (15 oz.) black beans
1 (15 oz.) red beans
ground pepper to taste
- In a 5 quart pot, or similar sized, add oil. Combine onion and garlic and fry until onions become slightly translucent.
- Add ground beef to pot and brown until fully cooked. Drain excess fat to prevent the chili from becoming oily.
- Once beef is properly drained, add the tomato products and green peppers. Promptly mix in corn meal, stirring frequently to prevent clumping (optional step for quickly thickening chili.)
- Stir in the rest of ingredients and bring pot to a boil. Reduce to a simmer until the consistency of the chili is to your liking.
Consumed ravenously by us, the day Mich came back from fall conference in New Hampshire, and Ling came back from the career fair in New York.
ReplyDeleteOH!! We need the recipe for the corn muffins too--which definitely tops the corn muffins in the Blue Room, that were so inedible we fed them to the birds on the main green.