Classic Chili
1 lb lean ground beef
1 c chopped onions
1/2 c diced Poblano chile or green pepper
1 TB chili powder
1/4 ts cinnamon and cumin
1/2 ts salt
28 oz whole tomatoes in puree, canned
1/3 c raisins (optional)
cooked rice
Cook beef in large skillet over medium-high heat until browned, 2 to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, cumin and salt; cook 30 seconds. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins. Cook, stirring occasionally, over medium heat 15 minutes.
Yield: 4 Servings
Clyde's Chili
3 T cooking oil
2 onions
3 lb beef, coarse grind
2 T Worcestershire sauce
3 garlic cloves
4 T red chile, hot, ground
4 T red chile, mild, ground
2 t cumin
1 t oregano, dried, pref. Mexican
2 t salt
16 oz kidney beans
15 oz chili sauce
Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.
Yield: 8 Servings
|
