Prep 45 mins
Cook 45 mins
I'm a chili fan, and over umpteen years of making the stuff, this is my present method. I've posted it in my "Camping" thread, but thought it should get shown on the Board as well, in order that a wider group should have access to it. Chili is what you want to make it, but this stuff tastes pretty good, has both Mexican and American influences, but is a simple thing to make for dinner after getting home from work; mind it does taste better the next day, also freezes well!
- 1 1⁄2 lbs ground beef
- 1 lb sirloin, chopped small
- 2 ounces bacon grease
- 3 tablespoons mccormick Tex-Mex seasoning
- 1 tablespoon chili powder
- 1 (15 ounce) can red kidney beans, drained
- 2 -3 tablespoons garlic, chopped
- 1 large onion, diced
- 1 -2 jalapeno pepper, cored and diced finely
- 2 celery ribs, finely chopped
- 15 ounces spaghetti sauce, classico d'sicilia
- 3 ounces tomato paste
- 1 green bell pepper, cored and chopped
- Melt fat, and brown meat, preserving the drippings in the pan and maintaining temperature at medium heat.
- Add onion and garlic, allowing onion to wilt somewhat.
- Add tomato sauce and tomato paste, mix well.
- Add seasonings, jalapenos and kidney beans, mix well.
- Add celery and allow celery to get to medium cooked texture.
- Add bell pepper pieces, and cook until only slightly crisp in texture.
- Serve with sourdough bread and crispy refridgerator dills.
just from the ingredients, this is one I will definetly try. Nice and easy, and looks wonderful!! love, Becky