Wednesday, January 30, 2008

Chili Con Carne

6 servings

This recipe is from Moogie. Since it's pretty heavy on the meat, I usually go for the tofu version, Chili Con Tofu with Beans, saving the meat for a good grilled burger with corn on the cob.

Fry 2 pounds

[very lean] hamburger steak

until brown. Remove from fry pan [drain/blot all excess fat – see Scrambled Hamburger] and put into kettle. Add:

1 can red stewed kidney beans
1 qt can tomatoes
4 T vinegar
1 green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
1 T sugar
½ c water

1 t chili powder [I’m sure Moogie always uses more than this; how much you use should be determined by how hot your chili powder really is and how hot you want the chili to be --- do the taste test as you add seasoning].

“Also dump in some taco sauce or green chili or both” [Bottom line: adjust hotness to
taste]

Simmer for one hour.

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