Suzanne's Chili

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This is actually my Mom's recipe. She serves it over rice with some cheddar cheese grated on top, and garlic bread on the side. This recipe is for use with a crockpot.

Note: If you use pinto beans, you will be committing a grave crime. So don't, please. Thank you.

Suzanne's Chili

Ingredients

1 - 1 1/2 lbs ground beef
1 16-oz can kidney beans, drained
1 8 oz can diced tomatoes, plain
1 medium onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
2 - 3 tbsp chili powder, to suit your spice tolerance
1 tsp freshly ground black pepper
Parsely, about 1/2 tsp
1 1/2 tsp cumin seeds. Crush these just before you put them in.
1 tsp oregano
1 beef bouillon cube

To Cook:

  • Saute the beef with the onions and garlic until browned. Drain off the fat.
  • Put all ingredients in the crockpot and stir it all together.
  • Cover the pot and put it on high, then let it cook for 5 to six hours. If you increase the recipe, it will need to cook longer. If it is on low it will take 10-12 hours.