Thursday, October 23, 2014

Chili Con Carne

From: One Pot cookbook

2 Tbsp oil
1 lb ground beef
1 large onion, chopped
1 garlic clove, chopped
1 green bell pepper, seeded and diced
1 tsp chili powder
1 lb 12 oz canned chopped tomatoes
1 lb 12 oz canned red kidney beans, drained and rinsed
2 cups beef stock

Heat the oil in a large skillet. Add the beef. Cook over medium heat, stirring frequently, for 5 minutes, or until broken up and browned.

Reduce the heat, add the onion, garlic and bell pepper, and cook, stirring frequently, for 10 minutes.

Stir in the chili powder, tomatoes and their juices, and kidney beans. Pour in the beef stock and season with salt. Bring to a boil, reduce the heat and simmer, stirring frequently, for 15-20 minutes, or until the meat is tender.

Chop the cilantro and stir into the chili. Adjust the seasoning if necessary.

Well, although I did like this recipe, there are many other chili recipes I prefer. I probably won't make this one again. My two favorite recipes are my mom's recipe and the Wendy's copycat recipe. This one is a little sweeter than those and a little soupier. If you like trying new chili recipes I still recommend it. Great flavor.

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