Friday, April 15, 2011


     This is always a great go to recipe when you run out of ideas.  Everyone at this house likes chili, it can be made ahead and left to simmer.  Also great when you have leftover vegetables you want to use up, chop them up to uniform sizes and through them in.  I don't always add meat sometimes I'll use a soy or vegetable product that is similar in texture to meat.  This makes it very adaptable to any of your guests preferences.  If I'm using meat I like a ground chuck it adds a richness to the sauce and the rest of the recipe is almost fat free. Measuring is optional although you'll want to taste after it has simmered for at least 30 min to see how your spices are, you can add more if you want it spicier.  Great way to get your vegetables in!

ground meat or vegetarian replacement
celery                           >all chopped to similar size-able to fit on a spoon
green pepper
kidney beans
black beans
favorite red sauce
chili seasoning packet

Saute meat add to stock pot, saute onions, carrots, celery, mushrooms with some ground black pepper add to pot along with the rest of the ingredients.  Simmer for at least an hour or more.  Taste for seasoning you can always add more spice.

I serve it with plain Greek yogurt (in place of sour cream), some grated cheddar, chopped onion, tortilla chips and a beer.

If you wanted to mix your own spices:
1 1/2 tsp chili powder
2 T minced dried onion
2T garlic powder
1/2 pepper
1/2 salt
1 tsp oregano
1/2 tsp thyme
1/2 cumin
1/2 cayenne

Mix a large batch store in airtight container and it is ready when you want to make it.

in place of sour cream

served with guacamole

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