Difference between revisions of "Chili Con Carne"

Revision as of 13:07, 26 April 2013

Ingredients

• 1 1/2 lbs of ground beef (2 lbs ground Turkey)
• 2 cans of Mrs. Grime’s chili beans
• 1 can kidney beans
• 2 cans of tomatoes (I prefer peeled)
• 1 can of tomato soup
• onion
• green peppers (optional)
• chili powder
• tomato juice or V8 juice (about 1 pop-sized can)
• salt & pepper

Instructions

Brown ground beef in a large skillet. Add chopped onion and green pepper while hamburger is cooking. When hamburger is browned, drain. Add 1 can of chili beans to the hamburger mixture and simmer on low.

In a large pan, combine all remaining ingredients. Remember to drain the kidney beans first. You want to add the kidney beans after draining out the liquid. With the chili beans you add the entire contents of the can because the chili beans contain chili sauce mix.

Add enough tomato juice/V8 to reach desired thickness of chili. Stir soup mixture and then add hamburger mixture. Let simmer, the longer the better. I usually add some chili powder to this. (Remember, there is chili seasoning in the chili beans.)

Notes

P.S. You don't have to add one can of the chili beans to the hamburger but that is how Bob always done it. Kind of mixes the flavor of the meat and flavor of the chili sauce in the chili beans.

• Lisa adds a can of Kidney beans to the chili recipe. This is optional, however, makes for a better final taste and provides more diverse bean texture. Bob's original chili recipe does not have kidney beans.

• Substitute ground turkey for the ground beef. This makes for a healthy lower fat alternative. However, ground turkey doesn't seem to produce the same final mass equivalence, so I recommend adding extra.

• Some people add picante sauce to their chili. Be careful if you try that. I don't like it. Judy made chili with picante sauce and I did not like it at all. She maybe used too much but ick! It wasn't for me. (Jane didn't like it either)