Sunday, April 30, 2006

Quick chili recipe using canned beans.

A basic chili recipe for quickly putting together a batch, when you don't want to soak beans and such. Stolen Borrowed from:


* 2 pounds ground beef (I use 5% fat ground beef, but you can also use ground turkey)
* 1 teaspoon butter
* 2 large white onions, chopped
* 2 green bell peppers, seeded and chopped
* 1 habanero pepper, chopped
* 2 (15 ounce) cans kidney beans, drained
* 1 (15 ounce) can black beans
* 3 (15 ounce) cans tomato sauce
* 1 (15 ounce) can diced tomatoes
* 1 tablespoon chili powder
* 2 teaspoons salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon minced garlic (optional, for the garlic lover)
* 1 drop super-hot hot pepper sauce (or a few drops of Tobasco)


1. In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3. Add the beans and tomato sauce and diced tomatoes to the beef mixture, and season with chili powder, salt, garlic salt, garlic, and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1-2 hours, stirring occasionally.


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