Monday, November 21, 2011

chef #23: hannah's chili

i love many things about the fall and one of those things is the opportunity to whip out my chili recipe. if you live in nc with me, you might be confused about the season because of the 70 degree weather we've been having. it is almost december, right? at any rate, i love chili and i'm going to share my personal recipe with you. eat up!


HANNAH'S CHILI (serves 6)
1 lb ground beef
15 oz can kidney beans, undrained
15 oz can chili beans, undrained
30 oz can diced tomatoes, undrained
2 green bell peppers, chopped
medium onion, chopped
1 packet chili seasoning
small can tomato paste
1.5 t worcestershire
1/2 t hot sauce
1/2 t cayenne pepper
1 t each:
   garlic powder
   basil
   oregano
   salt
   pepper
   paprika
   sugar

brown beef and drain. add all ingredients to a large pot, bring to boil, then let simmer for 2+ hours. add a tablespoon or two of lemon juice to cut the heat if it's a bit on the spicy side. note: use whatever spices you'd like! the ones i've listed just happened to be in my cabinet on the day i created this recipe. i serve my chili with some shredded cheddar cheese, sour cream, and tortilla chips for dipping.

look for my recipe for chicken chili tomorrow!

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