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Pat's Chili
Great dish to warm you from inside out.
Gets better each time it is reheated.
Serves a good sized crowd
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Like many of my recipes, there are not
specific measurements. Part of it is just lot's of experience cooking,
another part is dependent on what is on hand that day and finally what it
tastes like as it is being cooked. So understand that the measurements
shown are only guidelines. |
| Quantity |
Ingredients |
Preparation Notes |
| 4 - lbs |
Ground Beef -
very lean preferred. |
- Brown ground meat in large pot
- Next add onions and cook until slightly
transparent
- Add other chopped vegetables
- Drain if there is too much fat
- Add all spices, lesser amounts first, you can
always add more later.
- Add tomatoes and tomato sauce
- Chop tomatoes if too large with spatula or spoon
- Bring to a boil
- Add sugar
- Taste and add more of anything you think may be
needed. Should be able to taste the chili powder. If bitter, add
a bit more sugar.
- Turn down and simmer covered, stirring
occasionally for at least an hour or until ready to serve.
- Serve with cornbread or crackers
- Garnish if desired with shredded sharp cheddar
cheese, dollop of sour cream, cilantro and or parsley.
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| 4 Lrg |
Onions -
sometimes more |
| 4 - 5 lrg cans |
Tomatoes - If
store bought - 1lb, 12 oz cans - If home canned - same number of quarts. |
| 4 cans |
Dark Red Kidney
Beans (15.5 oz) drained |
| 1 can |
Tomato Sauce
(15 oz) |
| 2 - 4 Tbsp |
Sugar |
| 1 - 2 |
Large Green
Peppers, seeded and chopped |
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Celery pieces
(optional) |
| 4 - 8 Tbsp |
Chili Powder |
| 1 Tbsp |
Salt or to
taste |
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Pepper to taste |
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Minced Garlic
to taste |
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Dried Red
Pepper |
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Cherry Tomatoes
(optional) |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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