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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
6.0 Ounces of Ground beef
0.5 Cups of Green Pepper Chopped
1.25 Cups of Onion Chopped
4.0 of Cloves Chopped Garlic
0.5 Cups of Chopped Celery
3.0 Cups of Canned Tomatoes with Juice
2.0 Tablespoons of Chili Powder
0.5 Teaspoons of Ground Cumin
1.0 Teaspoons of Basil
1.0 Teaspoons of Oregano
0.5 Teaspoons of Crushed Dried Red Pepper
1.0 Cups of Cooked Kidney Beans
0.5 Cups of Sliced Mushrooms
0.5 Teaspoons of Ground Coriander
Instructions
Brown meat in a heavy bottomed pan. Stir constantly to keep from sticking. If any fat accumulates, drain off. Add chopped peppers, onions, garlic, and celery. Cook for about 5 minutes, stirring occasionally. Add tomatoes and spices and bring to a boil. Lower the heat and simmer at the lowest heat for a minimum of one hour; stir occasionally. Longer cooking makes a richer more flavorful chili. About 20 minutes before chili is ready add mushrooms and kidney beans.