| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili | 1 | Servings | |
INGREDIENTS
| 3 | lb | Lean hamburger meat |
| 1 | tb | Olive oil |
| 2 | Medium yellow onions, | |
| Finely chopped | ||
| 2 | Jalapeno peppers, seeded | |
| And chopped | ||
| 28 | oz | Can, crushed tomatoes |
| 3 | lg | Garlic cloves, chopped fine |
| 1/4 | c | Chili powder |
| 6 | oz | Can, tomato paste |
| 1 | c | Chicken stock |
| 4 | oz | Can, green chilis, finely |
| Chopped | ||
| 1 | tb | Ground cumin |
| 1 | ts | Powdered red pepper |
| 1 | ts | Sage |
| 1 | ts | Cayenne pepper |
| 15 | oz | Can, dark red kidney beans |
| 1 | tb | Cider vinegar |
INSTRUCTIONS
In a large skillet, brown the beef and drain. In a large stockpot, heat the oil over medium high heat. Add onion, peppers, and garlic and saute until onion is translucent. Add the hamburger, crushed tomatoes, and tomato paste and stir well. Add chicken stock, chili powder, and remaining spices and cook over medium heat until mixture comes to a boil. Reduce the heat to low and simmer 30-35 minutes until chili thickens. Rinse kidney beans well and add to the pot. (If you like your chili with a touch of fire, add hot sauce or crushed dried hot peppers at this point.) Return pot to medium-high heat and bring to a boil again. Remove pot from heat, let stand covered for about 10 minutes, and serve.
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