Wednesday, February 25, 2009

Homemade Chili

1 lb. Ground beef
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder

Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.

* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili

* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily

Yields – 1 ½ quarts

Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side

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