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Christmas-Eve Chili




Source of Recipe


Internet


List of Ingredients




1 lb. lean ground beef
1-3/4 cups canned Mexican style stewed tomatoes
1-1/2 tsp. sugar
3 ounces tomato paste
1/4 tsp. cumin
1/8 tsp. salt
1/2 cup onion, chopped (optional)
1 clove garlic, minced (optional)
6 ounces canned corn, (optional)
7 ounces canned kidney beans, (optional)
1-1/2 tsp. red pepper flakes, (optional)
1 Tbs. jalapeño pepper (optional)
1/2 red bell pepper, chopped (optional)
1/2 green pepper, chopped (optional)
1-1/2 Tbs. chili powder, (optional)
1-1/2 tsp. oregano, (optional)
1-1/2 tsp. dried basil leaves, (optional)
1-1/2 tsp. Cajun spice mix, (optional)
1/2 cup red wine, or coffee or beef broth, or one bottle beer
1-1/2 tsp. brown sugar, or 1 Tbs cocoa, 1 tsp. instant coffee, or 1/4 tsp. cinnamon
2 cups instant rice, or elbow macaroni


Recipe



Brown meat in a large skillet over medium heat until brown. Drain. If you have chosen garlic or onion, add them to the meat and cook another minute or two. Add all other ingredients you have chosen, stirring well. Cook on medium heat for 5-10 minutes and then reduce heat to low for at least 40 minutes. Of course, as with most soups, stews and chili recipes--the longer they cook, the more the flavors meld! For great tasting flavor, try putting this recipe together in the morning and then leaving it in a slow cooker on a low setting for a great dinner meal. If desired, prepare rice or macaroni in a separate pan. Mix into chili prior to serving, or place in bottom of individual bowls and pour chili over the top. Garnish with shredded cheese and sour cream.