Well, going with the two meats theme, as well as the have-to-use-tomatoes drive, I'm going to suggest we try the chili recipe my brother uses. Everyone always seems to rave about it, so I figure it's time to try it. Plus, it seems a wonderful Fall recipe for these crisp days.
I am not usually the one who makes chili here, and the recipe currently being used is a combo of my Mom's and an old roommate's. So, here's the new recipe, with suggestions and thoughts from my brother added in. Apparently, it is better the longer it sits. So, if you can make it in the morning or early afternoon (or even the day before, I suppose!) it should be more flavourful.
Servings: 8
Prep Time: 30 min
Cook time: 1 hour
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped (I'm going to dice my fresh tomatoes)
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine (Andrew uses beer instead)
1 pinch crushed red pepper flakes (optional)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce (I think I'll use Worcestershire sauce since that's what I have in the fridge.)
5 slices bacon
1 1/2 pounds ground beef (Andrew sometimes cuts down on the ground beef and adds in black beans)
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
Servings: 8
Prep Time: 30 min
Cook time: 1 hour
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped (I'm going to dice my fresh tomatoes)
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine (Andrew uses beer instead)
1 pinch crushed red pepper flakes (optional)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce (I think I'll use Worcestershire sauce since that's what I have in the fridge.)
5 slices bacon
1 1/2 pounds ground beef (Andrew sometimes cuts down on the ground beef and adds in black beans)
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings (although you may want to remove some of the bacon fat!) until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
You might want to add some shredded cheese to the top before serving.
You might want to add some shredded cheese to the top before serving.
WOW! You read my mind! I was just looking for chili recipes this morning!!! It's a cold and rainy day here ... I'll see if I can hold off for a few days, but it will be difficult!
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