DRINK'S TNT CHILI
Source of Recipe
BBR
Recipe Introduction
Posted by: mary217
List of Ingredients
2 - 3 lbs ground beef
1 large onion, medium dice
1 lb brick or stick of chili*
2 (16 oz) cans chili beans, undrained
2 (15 oz) cans red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can peeled tomatoes, undrained
1 Tbsp chili powder
1 Tbsp garlic salt or powder (optional)Recipe
* Brick or stick chili can usually be found in the deli section of
the market, but I have also seen it in the frozen food section. The
only brand I've found in California is XLNT but I've seen other
brands in markets in other parts of the U. S.
Cooks Note: You can use any combination of canned beans, but ALWAYS
use 2 small cans or 1 large can of chili beans with the liquid
included and make sure to drain and rinse all other types of beans.
Either canned diced tomatoes or whole peeled tomatoes can be used,
but if using the whole tomatoes, squash them with your hands as you
add them to the cooking pot.
In a large skillet, cook the ground beef and chopped onion over
medium heat until meat is no longer pink and onion is tender or
translucent. Drain off any excess liquid or fat. Meanwhile, put the
canned beans, brick or stick chili, canned tomatoes and seasonings in
a large Dutch oven or soup pot. Add the ground beef and onion and
cook covered or uncovered (makes no difference except a covered pot
retains more heat and needs to be stirred more often) over low heat
for 3 to 4 hours (or longer as it gets better the longer you let it
simmer). Stir FREQUENTLY to keep from sticking to the bottom of the
pot so be sure to stir from the bottom.
If the chili seems to be too thick, add tomato juice or V8 juice to
the desired consistency.
I usually serve this with chopped fresh sweet onion, shredded cheddar
cheese and saltine crackers and sometimes with chunks of assorted
cheeses.
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