Friday, October 7, 2011

Amber's Chili

With the cooler months come a whole new array of dishes in my house, and a favorite is my girlfriend's chili recipe.  Simple to make, flavor packed, and hearty this recipe is definitely worth sharing. 


One pound ground sirloin
1 large green bell pepper (or two small), chopped
1 onion, chopped
1 tbsp vegetable oil
4 to 5 tbsp chili powder
3 tbsp onion powder
2 to 3 tbsp garlic powder
1 tsp freshly ground black pepper
15 oz can corn
15 oz can black beans, rinsed
15 oz can kidney beans, rinsed
15 oz can pinto beans, rinsed
28 oz can chili beans
28 oz can crushed tomatoes
6 oz can tomato paste
16 oz chicken stock

In a large heavy bottom pot, sauté the bell pepper and onion on medium heat until tender, add the spices and ground sirloin, cook until meat has browned breaking up with a spoon.  Next, mix in the tomato paste, allowing to cook until the tomato paste has melted, add the beans and stir in the chicken stock, bring to a boil and allow to simmer an hour and a half to two hours on low heat, stirring every 20 minutes.  When finished cooking, season to taste and allow the chili to sit  for about 10 to 15 minutes before serving.  The chili is great served over macaroni, topped with shredded cheddar cheese and sour cream.

1 comment:

  1. Good soup for a season,the chili's soup look so tasty and YummY