[CH] Tonight's Dinner: Christy's Chili
RisaG (radiorlg@yahoo.com)
Tue, 28 Dec 2010 20:05:52 -0800 (PST)
I got the original recipe from Southern Plate by Christy Jordan. I added some
Rotel tomatoes with green chiles, aside from a full can of them and I sprinkeld
the whole thing with chopped serranos. It was just wonderful.
Very basic but very good.
Christy's Chili
2 lb ground beef
1-29 oz can kidney beans, undrained
1-29 oz can pinto beans, undrained
1-29 oz can tomato sauce
1 cup diced onions
1/2 cup diced green chiles (I used 1-4 oz can)
1-28 oz can diced tomatoes (I used Rotel)
2 tsp salt (I used season salt)
1.5 tsp black pepper
2 cups water
3 tbsp chili powder (I used Penzeys Barbecue of the Americas)
1/4 cup diced celery (I omitted it as I had none)
2 tsp ground cumin
In a large skillet over MED-HIGH heat, brown the beef until no longer pink and
drain off the fat.
In a large pot or slow cooker, combine beef with remaining ingredients. If
cooking in a pot, bring to a simmer over LOW heat and cook, stirring every 15
minutes, for 2-3 hours. If cooking in a slow cooker, stir to combine and cover.
Cook on LOW for 7-8 hours or HIGH for 3-4 hours.
Risa's note:
I also added some chopped bell peppers in different colors and stirred some
pureed sweet potato into the tomato sauce before adding it to the pot. No one
could tell the difference and I added a vegetable and vitamins. Because of the
added sweet potatoes, I also cooked it for a bit less so the mixture wouldn't
burn in the pot.
Yield: 8 servings
Source: Southern Plate by Christy Jordan
Posted by RisaG 12/28/10