member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to linda tennessee      

Recipe Categories:

    RIVERFRONT CHILI-CON-CORNY

    Lucy Grondahl, Bridgeton

    Recipe Link: http://www.lucylockett.com.

    List of Ingredients





    1 1/2 pounds ground beef
    1 large yellow onion, chopped, divided
    3 tablespoons chili powder
    1 tablespoon olive oil
    1 or 2 large carrots, peeled and chopped
    1 (16-ounce) jar salsa
    1 (14 1/2-ounce) can chicken broth
    1 (15- to 19-ounce) can black beans, undrained
    1 (11-ounce) can whole-kernel corn, drained
    1 (14-ounce) can diced tomatoes, undrained
    1 (8-ounce) can tomato sauce
    1 (14 1/2-ounce) can stewed tomatoes
    1/2 cup fresh cilantro leaves, washed and chopped

    Recipe



    Cook ground beef and half the onion in a large skillet over medium
    heat for 8 minutes. Add chili powder; cook 2 minutes. Set aside.

    In 5-quart Dutch oven, heat olive oil. Add carrots and remaining
    onion. Cook for 5 minutes. Stir in salsa, broth, beans, corn, diced
    tomatoes and their juice, tomato sauce and stewed tomatoes. Stir in
    beef and cilantro.

    Simmer for as long as it takes to tell a good story (about 20 minutes).

    Yield: 6 generous servings.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |