Wednesday, September 15, 2010


The weather is getting cooler and chili is a great fall meal. I had actually never made traditional red chili from scratch. We like spicy foods so I wanted to find a recipe with a little kick.


1 ½ Lbs (750 G) Lean Ground Beef
2 Onions, chopped
3 cloves Garlic, finely chopped
2 Stalks Celery, chopped
1 large Red Bell Pepper, chopped
2 Tbsp (25 ml) Chili Powder
1 ½ tsp (7 ml) Dried Oregano Leaves
1 ½ tsp (7 ml) Ground Cumin
½ tsp (2 ml) Hot Pepper Flakes Or To Taste
1/2 tsp cayenne pepper
3 drops of hot sauce
1 can (28 oz/796 ml) Tomatoes, including juice, chopped
1 cup (250 ml) Reduced-Sodium Beef Broth
1 can (19 oz/540 ml) Pinto Or Red Kidney Beans, drained and rinsed
¼ cup (50 ml) Chopped Fresh Parsley Or Cilantro


1. In a large Dutch oven or saucepan, cook beef over medium-high heat, breaking up with a wooden spoon, for about 7 minutes or until no longer pink. Place in strainer and drain fat. Return beef to pan.

2. Reduce heat to medium. Add onions, garlic, celery, red pepper, chili powder, oregano, cumin, hot pepper flakes, cayenne pepper and hot sauce; cook, stirring often, for 5 minutes or until vegetables are softened.

3. Stir in tomatoes with juice and broth. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour.

4. Add beans and parsley; cover and simmer for 10 minutes more.

I added the cayenne pepper and hot sauce and substituted red pepper for the green. I had a huge tomato that needed to be used so instead of the can of tomatoes I used fresh. I really like all the fresh vegetables in this recipe.
It was excellent, very flavorful with a little heat but not overwhelming. Good sized recipe so we get leftovers later in the week. I am betting it will taste even better in a few days.
I made some cornbread muffins go with the chili. Betty Crocker gets the credit for the muffins

Recipe found on

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