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Chili Con Carne

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    • #2834
      mmChristine
      Keymaster

      This is a brilliant recipe on Chili con carne.

      Ingredients:

      6 ounces hot turkey Italian sausage
      2 cups chopped onion
      1 cup chopped green bell pepper
      8 garlic cloves, minced
      1 pound ground sirloin
      1 jalapeño pepper, chopped
      2 tablespoons chili powder
      2 tablespoons brown sugar
      1 tablespoon ground cumin
      3 tablespoons tomato paste
      1 teaspoon dried oregano
      1/2 teaspoon freshly ground black pepper
      1/4 teaspoon salt
      2 bay leaves
      1 1/4 cups Merlot or other fruity red wine
      2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
      2 (15-ounce) cans no-salt-added kidney beans, drained
      1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

      Heat a large Dutch oven over medium-high heat. Remove casings from sausage.
      Add sausage, onion and the next 4 ingredients (onion through jalapeño) to pan.
      Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
      Add chili powder and the next 7 ingredients (chili powder through bay leaves) and cook for 1 minute, stirring constantly.
      Stir in wine, tomatoes, and kidney beans and bring to a boil.
      Cover, reduce heat, and simmer 1 hour, stirring occasionally.
      Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

      Note: Like most chilis, this version tastes even better the next day.

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