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posted on May, 14 2005 @ 06:50 PM
I made some chili tonight and it turned out really good, so I thought I'd share here.


  • 3 tablespoons butter
  • 1 large onion (a spanish onion is good, or use 2 - 3 medium onions), finely chopped (use food processor if available)
  • 1 1/2 lbs. ground beef
  • 1 tablespoon flour
  • 3 cloves garlic, finely chopped
  • 4 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 can (15 oz) beef broth
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon oregano
  • 2 cinnamon sticks
  • crushed or ground hot red pepper to taste (habenero is great)
  • 1 cup red wine
  • 2 cans (15 oz) small red kidney beans, drained

  • 2 cups basmati or other long-grain rice
  • 2 2/3 cups water
  • 1 tablespoon butter

Suggested Toppings
  • sour cream
  • grated cheddar cheese
  • chopped onions
  • sliced scallions
  • cilantro

Melt butter over medium heat in wide, deep pot or dutch oven, add chopped onion and stir and fry until golden (about 15 - 20 minutes). Add ground beef and stir until just browned all over but not cooked through. Add flour and continue to stir for 1 minute or until flour coats beef and disappears. Add all remaining chili ingredients except beans. Turn heat to low, cover and simmer for 1 hour, stirring occasionally.

Remove cover, stir in drained kidney beans. Let simmer for 30 - 45 minutes more uncovered stirring occasionally. If more liquid is needed add more wine or some water.

While chili finishes cooking, place rice, water and butter in medium pot and bring to boil. Reduce heat to low and tightly cover and allow to cook for 25 minutes.

Serve chili over a mound of rice accompanied by desired toppings.

posted on May, 29 2005 @ 06:23 PM

lovely chilli con carni!


lol sorry you can tell i am hungry.

oni xx


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