Tuesday, December 9, 2008

Regular "Red" Chili

We call this "red" chili because we have a black bean chili and a white chicken chili we also make. Mmmmm.... This is our most basic chili recipe and comes together quickly. It also freezes wonderfully. Later this week, I'll post the doctored up "famous" version we now serve.

Recipe from Better Homes and Gardens New Cookbook, 11th edition

  • 12 ounces ground beef or turkey
  • 1 c. chopped onion (1 large)
  • 1/2 c. chopped sweet green pepper
  • 2 cloves garlic, minced
  • 1 (14.5-oz.) can tomatoes, cup up
  • 1 (15-oz.) can kidney beans, rinsed and drained
  • 1 (8-oz.) can tomato sauce
  • 2-3 t. chili powder
  • 1/2 t. dried basil
  • 1/4 t. pepper

In a large saucepan, cook ground beef (or turkey), onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups (4 main-dish servings).

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