One would have to go to Texas, Arizona even New Mexico to find real chili. There are so many ways of making chili including from scratch to opening a can. The following recipe is one that could have originated in Texas but actually its my version from looking at various recipes which did not appeal to me. One could prepare it hot or mild though I prefer mild with slight heat. My one daughter Kathy loves to make chili so I did take this in consideration in preparing my chili recipe. I hope you will try it and be pleased with the result.
INGREDIENTS:
2 lbs of finely chopped beef about a 1/4 inch or so.
2 cups onions, peeled and minced
1/2 cup olive oil
1 green pepper minced
1 red pepper minced
5 cloves garlic peeled and minced
1/4 quarter cup chili powder
2 tsp Orrington Base chicken soup base
(no MSG)
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp tabasco sauce
1/2 tsp red pepper flakes
1/2 6oz Contadina tomato paste
1 large can crushed tomatos
1 can Italian stewed tomatos
1 cup white wine
DIRECTIONS:
1. pour the olive oil into a lg fry pan
over medium heat
2. add chopped beef and saute until well
browned.
3. add onions and garlic and saute until
slightly brown
4. add green and red peppers and continue
sauteing an addtional 10 or 15 minutes
5. add chicken soup base and all the herbs
and stir in until well incorporated
6. add the tomato paste and stir in until well
incorporated
7. add the stewed and crushed tomatoes, tabasco
sauce and stir in until incorporated and trasfer into a
large soup pot
8. add the white wine and and continue cooking
at least 30 to 45 minutes tasting for flavor
9. for a hotter chili you may add cayenne pepper
a little bit at a time until you are satisfied about
the heat.
10. will serve 6 to 8 generously
INGREDIENTS:
2 lbs of finely chopped beef about a 1/4 inch or so.
2 cups onions, peeled and minced
1/2 cup olive oil
1 green pepper minced
1 red pepper minced
5 cloves garlic peeled and minced
1/4 quarter cup chili powder
2 tsp Orrington Base chicken soup base
(no MSG)
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp tabasco sauce
1/2 tsp red pepper flakes
1/2 6oz Contadina tomato paste
1 large can crushed tomatos
1 can Italian stewed tomatos
1 cup white wine
DIRECTIONS:
1. pour the olive oil into a lg fry pan
over medium heat
2. add chopped beef and saute until well
browned.
3. add onions and garlic and saute until
slightly brown
4. add green and red peppers and continue
sauteing an addtional 10 or 15 minutes
5. add chicken soup base and all the herbs
and stir in until well incorporated
6. add the tomato paste and stir in until well
incorporated
7. add the stewed and crushed tomatoes, tabasco
sauce and stir in until incorporated and trasfer into a
large soup pot
8. add the white wine and and continue cooking
at least 30 to 45 minutes tasting for flavor
9. for a hotter chili you may add cayenne pepper
a little bit at a time until you are satisfied about
the heat.
10. will serve 6 to 8 generously
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