posted on Jan, 24 2015 @ 10:57 AM
a reply to: valiant
My chilli changes depending upon what is in the fridge and the pantry, but this is basically what results:
Fry lots of ground beef (perhaps a pound and half or two pounds), two finely chopped celery stalks, and one cooking onion (on the large size) in
leftover bacon drippings and add A LITTLE soya sauce, garlic, ginger, parsley, oregano, salt, pepper, and bottled green and red salsa in a dutch oven
- until everything is lightly cooked/married.
Drain off the fat - if desired - or leave it in there for more taste.
Then add - on the large size - cut up mushrooms (as many as is to your taste) and cut up fresh tomatoes - say about four medium sized ones on the vine
(I like tomatoes on the vine as they are very flavourful) - I add a variety of cut up mushrooms as I particularly like oyster mushrooms.
Then add beef broth (a good store bought one with less salt), 1/2 a can of canned tomatoes (Italian), then (with a fork) mix a little taco and chilli
powder mix in a cup of hot water, then add to the beef mixture - enough to cover (add hot water if you need more liquid).
Taste it after a 10 minute simmer and adjust seasoning as desired.
Add one can each of black and red kidney beans - then simmer another 10 minutes - taste - adjust seasonings for desired taste and heat. After it
simmers for another half hour I usually add more green chilli salsa and parsley - just before serving.
I like a milder tasting chilli packed full of veggies and meat, but keep a bottle of hot sauce handy for those who like heat.
edit on 24-1-2015 by InTheLight because: (no reason given)