Sunday, February 7, 2010
This is the only recipe I use to make chili!
(adapted From Lighthearted Everyday Cooking by Anne Lindsay)
Beef and vegetable Chili
1lb lean ground beef
2 medium onions, cut to a small dice
1 garlic clove, minced
1 cup chopped celery, cut VERY small, (we are being a bit sneaky. I make mine smaller than the beans)
1 cup chopped carrots, again, very small
1 cup chopped sweet pepper, you guessed it ....very small :)
1 28 oz can of diced tomatoes, blended smooth ( I use PC Blue Menu, no salt added)
2 14 oz cans of Heinz original beans in tomato sauce
2 Tablespoons chili powder
1 Tablespoon fresh squeezed lemon juice
1 teaspoon ground cumin
1/4 teaspoon hot pepper flakes (use more or less depending on personal taste)
If you use no salt added tomatoes you will maybe need some salt. again, to taste.
fresh ground pepper if needed to round out flavours.
In large skillet brown beef till nice and brown. Add onions and other vegetables and cook till they are softened.Add the remaining ingredients and simmer covered for 10 minutes. Stirring occasionally to prevent burning. Check seasoning and simmer till desired consistency.
Freezes well as long as you let it thaw well before stirring. The thawing beans tend to break apart if not fully thawed.