When my visiting teachers brought corn bread with their message I knew exactly what I was going to make to go with it... chili! The funny thing is I don't even like chili, or at least never have before I tasted this recipe. I have my mother-in-law to thank for it, as for many other great recipes she has given me.
Chili con Carne
1 lb. ground beef
1 c. chopped onion
1 clove garlic, minced
1 16. oz. can diced tomatoes
1 16 oz. can small red beans
1 8 oz. tomato sauce
2 tsp. chili powder
1/2 tsp. dried, crushed basil
1 Tbsp. Ketchup
In large pot brown ground beef, onion, and garlic. Add season salt and pepper to taste. Drain off excess fat. Dump in remaining ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. If it is too thick add tomato sauce until desired consistency. Makes 4-6 serving.
* I am trying it in the crock pot today because in my opinion chili tastes better the longer it sits and the more the flavors simmer together.
Enjoy!
1 c. chopped onion
1 clove garlic, minced
1 16. oz. can diced tomatoes
1 16 oz. can small red beans
1 8 oz. tomato sauce
2 tsp. chili powder
1/2 tsp. dried, crushed basil
1 Tbsp. Ketchup
In large pot brown ground beef, onion, and garlic. Add season salt and pepper to taste. Drain off excess fat. Dump in remaining ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. If it is too thick add tomato sauce until desired consistency. Makes 4-6 serving.
* I am trying it in the crock pot today because in my opinion chili tastes better the longer it sits and the more the flavors simmer together.
Enjoy!
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