| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 3 |
|
Cloves garlic, minced |
| 1 |
|
Stalk celery, chopped |
| 1 |
|
Green pepper, chopped |
| 1 |
lb |
Cubed beef |
| 1 |
lb |
Lean ground beef |
| 1 |
cn |
(8 oz) tomato sauce |
| 1 |
cn |
(6 oz) tomato paste |
| 2 |
cn |
(16 oz) pinto beans |
| 1 |
cn |
(28 oz) diced tomatoes |
| 1/2 |
c |
Salsa |
| 1/2 |
c |
Water |
| 1 |
ts |
Cumin |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Paprika |
| 1 |
tb |
Creamy peanut butter |
INSTRUCTIONS
There's a recipe for chili with peanut butter in my cookbook, The Lighter
Side of the Southwest. It was given to me by my friend Lois Jene - it's
not real hot, but here it is:
1. Saute onion, garlic, peppers, celery and beef over low heat until beef
is browned. Drain well.
2. Add all other ingredients, except peanut butter. Simmer 2-3 hours over
low heat, stirring occasionally. Add additional water if necessary.
3. Stir in peanut butter and cook another 10 to 15 minutes. Serve!
Lois Jene told me that this is her standard chili recipe, but she does
sometimes use other recipes and that the peanut butter idea always works.
She says not to overdo it - a tablespoon is enough.
Posted to CHILE-HEADS DIGEST V3 #161
Date: Sat, 16 Nov 1996 10:18:20 -0600
From: Coyote Moon <coyote@usaor.net>
A Message from our Provider:
“Don’t confuse God’s patience with his final response”