After a long night of unbearable pain, headache, and discomfort, my 7-year-old son finally fell asleep and thankfully woke up~~joyfully~~ with an amazing appetite. First, he wanted his favorite waffle, then, asking nonstop when I would make him my yummy chili. To meet his latter desire, I had to make a run to the store because union is in high demand lately in our household between making quiches and cottage pies.
This tasty crowd-pleaser chili, with perfect combination of spicy, has been tried and tried--much much better than canned stuff--not only easy to make (15-minute preparation,) doesn't require any exotic ingredients, it really hit the spot. If you like a little more fire, add Mexican hot chili powder, two chopped jalapeno, chopped green Serrano chili, or Tabasco sauce. Add a drop of vinegar for a little tang if you like.
1½ C Chopped Onion
1 ½ t Garlic Powder (or 3T Minced Fresh Garlic)
¼ C Chili Powder
2 t Ground Cumin
1 t Salt
½ t Ground Black Pepper
½ t Dried Oregano
½ t White Sugar
1 t Ground Cayenne Pepper
2 lbs Ground Bison, Beef, Venison, or Turkey (or substitute half with sausage of your choice)
½ C Chopped Celery (Optional)
¼ C Chopped Green Bell Pepper (Optional)
42 oz Dice Tomatoes (or Chili Tomato)
29 oz Tomato Sauce (or Spicy V-8 Juices)
2 cups canned red beans, drained and rinsed
½ C Cornmeal
DIRECTION
Saute garlic, onion and optional veggies in a large, deep skillet until tender (2 minutes or so.) Add ground beef and spices. Cook over medium-high heat until evenly brown. Add all remaining ingredients. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Check and season to taste frequently by adding more cayenne pepper, cumin, chili pepper, salt, etc. If you are not rushing, let it simmer for a few hours or slow-cook all day...the flavors really get to melt together which creates a perfect consistency. Serve with some sour cream, or sharp cheddar and monterey jack, green onion, olives, and sliced avocado--warm cornbread too!
Happy healthy cooking!
This tasty crowd-pleaser chili, with perfect combination of spicy, has been tried and tried--much much better than canned stuff--not only easy to make (15-minute preparation,) doesn't require any exotic ingredients, it really hit the spot. If you like a little more fire, add Mexican hot chili powder, two chopped jalapeno, chopped green Serrano chili, or Tabasco sauce. Add a drop of vinegar for a little tang if you like.
1½ C Chopped Onion
1 ½ t Garlic Powder (or 3T Minced Fresh Garlic)
¼ C Chili Powder
2 t Ground Cumin
1 t Salt
½ t Ground Black Pepper
½ t Dried Oregano
½ t White Sugar
1 t Ground Cayenne Pepper
2 lbs Ground Bison, Beef, Venison, or Turkey (or substitute half with sausage of your choice)
½ C Chopped Celery (Optional)
¼ C Chopped Green Bell Pepper (Optional)
42 oz Dice Tomatoes (or Chili Tomato)
29 oz Tomato Sauce (or Spicy V-8 Juices)
2 cups canned red beans, drained and rinsed
½ C Cornmeal
DIRECTION
Saute garlic, onion and optional veggies in a large, deep skillet until tender (2 minutes or so.) Add ground beef and spices. Cook over medium-high heat until evenly brown. Add all remaining ingredients. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Check and season to taste frequently by adding more cayenne pepper, cumin, chili pepper, salt, etc. If you are not rushing, let it simmer for a few hours or slow-cook all day...the flavors really get to melt together which creates a perfect consistency. Serve with some sour cream, or sharp cheddar and monterey jack, green onion, olives, and sliced avocado--warm cornbread too!
Happy healthy cooking!
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