Chili with Beans
Ingredients
1.5 pounds ground beef
2 medium white onions, chopped
1 cup diced celery
5 teaspoons chopped garlic
6 ounces tomato paste
1 14.5 ounce can chopped tomatoes
15 oz can tomato sauce
2 cups beef stock
2 cans red kidney beans
3 fresh jalapeno peppers, diced with seeds
1 bunch fresh basil leaves, chopped
salt, pepper
4 tablespoons chili powder
2 teaspoons cayenne pepper
½ teaspoon ground oregano
¼ teaspoon ground sage
¼ teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons ground cumin
½ teaspoon brown sugar
FOR MEDIUM LEVEL SPICINESS: Use only 1 jalapeno pepper, 1 tablespoon chili powder, 1 teaspoon cayenne.
To Make...
1. Heat 2 tablespoons of olive oil over medium high heat and brown the meat in a large saucepan. Season appropriately with salt and pepper.
2. Add the onions, garlic, celery and peppers and saute for 10 minutes. Add more salt and pepper to taste.
3. Add all of the spices, stir into mix and cook for 2 minutes.
4. Add all of the remaining ingredients, except the beans and stir in more salt and pepper.
5. Cover pot and cook on low heat, stirring occasionally for 1 hour.
6. Check the taste and add seasoning as necessary. Cook, uncovered for 45 minutes.
7. Add the kidney beans, stir in and cook for 15 minutes. Serve (I like it with white rice).
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