sunshinemiss
Posts: 17673
Joined: 11/26/2007 Status: offline
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Hey folks, I've not had a lot to contribute to this thread, but here is a chili recipe that Master's um made last night ... He made it with some hot chilis that he grew last year in the garden and then dried. I'm really proud of him! He got the recipe from this site. INGREDIENTS (Nutrition) - 1 pound lean ground beef
- salt and pepper to taste
- 3 (15 ounce) cans dark red kidney beans
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 dash Worcestershire sauce
- 1/2 cup red wine
Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note DIRECTIONS - In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
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Yes, I am a wonton hussy... and still sweet as 3.14
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