This chili is bursting with flavor and is so hearty and filling. My husband asked for chili a few weeks ago when it was still super hot and humid outside. I told him to wait, but I ended up making it on a pleasant summer day (not humid at least). Oh well, it was a preview of fall cooking to come.
I usually don't measure things out exactly in this recipe - especially the spices. I also don't always have Accent seasoning, which is just a blend of spices. I refuse to buy it, and at one point I had a recipe for it, but can't find it now. So feel free to leave it out - my chili still tastes amazing without it.
Chili
from L. Hickman
1 c. diced onions
1 c. diced green peppers
1 cloves garlic, crushed
1 lb. ground beef (1/2 lb. works just fine too)
1 lb. can of tomatoes, whole
1 (6 oz.) can tomato paste
3 c. tomato juice
2 Tbsp. Worcestershire sauce
½ tsp. Tobasco
1 Tbsp. chili powder
1/2 Tbsp. oregano
1 Tbsp. molasses
1/2 Tbsp. paprika
2 tsp. salt
1/2 tsp. pepper
1 tsp. Accent seasoning
¼ tsp. sweet basil
¼ tsp. rosemary
¼ tsp. marjoram
¼ tsp. thyme
1 tsp. cumin
2 cans kidney beans, drained
Few dashes cayenne pepper
Brown ground beef and garlic; add onions and peppers and cook. Add tomato juice, whole tomatoes and tomato paste. Add remaining ingredients and let simmer for 3-4 hours.
1 comment:
Love this chili because it has sooooo much flavor! And you know how obsessed I am with FLAVOR!! I'm also looking forward to the cooler cooking weather. We probably won't see as many ice cream recipes from you, but I bet we see more desserts!!
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