NAME Chili chili bang bang INGREDIENTS 1 1⁄2 pounds extra-lean ground beef 1 teaspoon garlic powder 1 cup celery (diced) 1 cup green pepper (diced) 1 cup red onion (diced) 1 1⁄2 Tablespoons chili powder 1 1⁄2 teaspoons ground cumin 1 1⁄2 teaspoons dried oregano 1 teaspono ground coriander 1⁄4 teaspoon black pepper 1 can diced tomatoes (14.5 oz. un-drained) 2 cups tomato sauce 1 1⁄4 cups beef broth 1 1⁄4 cups celery leaves (chopped) 1 Tablespoon hickory flavored BBQ sauce 16 oz can red beans (drained and rinsed) 16 oz can beans in tomato sauce (un-drained) 1 Tablespoon cilantro (chopped fine) 1 Tablespoon fresh lime juice 2 teaspoons honey PREPTIME > 60 minutes COURSE Main CATEGORY Slow Cooker SOURCE Local Dish DIRECTIONS In a large pot, cook beef and garlic powder until beef is no longer pink. Stir in the celery, green pepper and red onion. Continue to cook for 3 minutes or until vegetables begin to soften. Add chili powder, cumin, oregano, coriander and black pepper. Stir for 1 minute. Add tomatoes, tomato sauce, beef broth, celery leaves and BBQ sauce. Mix thoroughly, bring to a boil then reduce heat to low and simmer covered for 20 minutes stirring occasionally. Add the red beans and beans in tomato sauce. Continue to simmer while covered for 10 more minutes. Remove from heat and add the cilantro leaves, lime juice and honey. Lisa’s Notes: A fellow state employee, Wayne Smith shared his chili recipe so we could share it with viewers like you. This chili is full of many delicious flavors that complement each other and has a lighter taste than most chili due to the lime juice and cilantro.
Posted on: Sat, 19 Oct 2013 10:13:55 +0000
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