Here's my chili recipe:
- 1 lb. ground beef
- 8 oz steak, marinated overnight, grilled, then cubed
- 15 oz can of corn, undrained
- 15 oz can of light red kidney beans, drained
- 15 oz can of pinto beans with bacon
- 15 oz can of diced tomatoes
- 15 oz can of diced italian tomatoes
- 8 oz can of tomato sauce
- A small jar of sliced mushrooms, drained
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 3 cloves of garlic, chopped
- 1 cup of dark beer
- 1 square of semi-sweetened baking chocolate
- 1 tbsp worchestershire sauce
- 1 tbsp Tobasco brand Chipotle sauce or hot sauce of choice
- 2 tbsp chili powder
- 1 tbsp pepper
- 1 tbsp ground cumin
- 1 tbsp sugar or Splenda
- Bag o' shredded Mexican chee
- Light sour cream
- Oyster crackers
1) Throw onion, peppers, and garlic in your cooking pot and heat until the onion is translucent.
2) After browning and draining ground beef separately, add to cooking pot. Also, add the marinated cubed steak. I use a George Foreman grill to cook this up before I cube it. Stir
3) Add kidney beans, pinto beans, tomatoes, sauce, corn, mushrooms, baking chocolate, worchestershire sauce, hot sauce and beer. Stir.
4) Stir in your seasonings (Chili powder, cumin, pepper, Splenda)
5) Simmer for about an hour.
6) Serve with chedder chee, sour cream, and oyster crackers. Pillsbury Cinnamon buns taste great too with it, believe it or not.
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