This chilli weather and rainy weekend forced me to bring out the dutch oven. I am sharing my recipe this year. This actually won a chili cook off at Stone Mountain Enjoy! -D 3 pounds ground beef 1 large onion, diced 1 large green pepper, cored, seeded and diced 2 (14‐ to 15‐ounce) cans whole tomatoes 2 garlic cloves, crushed 1 (15‐ounce) can tomato sauce 1 tablespoon black pepper 4 beef bouillon cubes 3 tablespoons chili powder 1 tablespoon cayenne pepper ½ tablespoon ground cumin 2 (15‐ounce) cans beans, rinsed and drained (use any kind you choose!) 1 to 3 teaspoons sugar (just enough to cut the acid) In a large Dutch oven over medium‐high heat, cook the beef until it is no longer pink, about 10 minutes. Drain off fat. Add the onion and green pepper, stir and cook until soft, about 10 minutes. Add the tomatoes, garlic, tomato sauce, black pepper, bouillon cubes, chili powder, cayenne pepper, cumin and beans. Bring to a boil, reduce heat to low and simmer 30 to 45 minutes. Yields: 12 cups, approximately 10 Shelter servings NOTES: This recipe came out of the AJC years ago. Hopeton Gordon ran a restaurant somewhere where he served a milder version of this prize‐winning recipe. It makes a well‐spiced chili. If you don’t like it spicy, cut down on the cayenne. If you like it real spicy, pass around the Tabasco – but it’s pretty spicy as written here.
Posted on: Sat, 03 Jan 2015 19:15:14 +0000
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