What's Cooking with Jean
Monday, October 23, 2006 Chili



I couldn't be in Death Valley to watch Clemson beat GA Tech on Saturday night, but (thanks to ESPN) I did get to watch the game while eating chili with friends.

If you need a one-pot meal for a group, here's a great one!


Chili


2 pounds ground beef
2 medium onions, chopped
2 tsp minced garlic
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 can of chili style diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 tbsp. chili powder
1 tbsp. dark molasses (or 1 tbsp brown sugar)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf
1 can light red kidney beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can whole kernel corn drained

Toppings: sour cream, shredded Cheddar cheese, chopped green onions, chips

Cook ground beef in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a large crock pot; stir in all ingredients (sometimes I brown my beef in a large pot and stir all ingredients first and then transfer into the crock pot since stirring can be difficult).

Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf.

Serve with desired toppings.
Don’t have a crock-pot—no worries: Cook ground beef in a large Dutch oven. Drain beef and return to Dutch oven. Add other ingredients. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. (Stir occasionally.) Remove and discard bay leaf. Posted by Picasa

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Posted by Jeannie :: 11:19 AM :: 1 comments

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