Chili
Shirley Ann Carter
Ingredients
-
1/2
Teaspoons
Ground Coriander
-
1/2
Cups
Sliced Mushrooms
-
1 7/8
Cups
Cooked Kidney Beans
-
1/2
Teaspoons
Crushed Dried Red Pepper
-
1 7/8
Teaspoons
Oregano
-
1 7/8
Teaspoons
Basil
-
1/2
Teaspoons
Ground Cumin
-
2 7/8
Tablespoons
Chili Powder
-
3 7/8
Cups
Canned Tomatoes with Juice
-
1/2
Cups
Chopped Celery
-
4 7/8
Cloves Chopped Garlic
-
1 1/4
Cups
Onion Chopped
-
1/2
Cups
Green Pepper Chopped
-
6 7/8
Ounces
Ground beef
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.