Chili

Chili (12/22/10)

Everyone who has had this recipe says it's some of the best they've ever had! It's versatile enough that I've made it in the Crock-pot, and on the stove. And, if you're really in a pinch for time and putting it in the Crock-pot, you don't even have to cook the meat first! Don't let the list of ingredients scare you, it really does taste fantastic!

This is one of our favorite dinners.  I knew it would be perfect to link up to Soup-a-Palooza.  Check it out here: "Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers” 

You will need:

2-1/2 pounds ground beef
4 garlic cloves, finely chopped (or 2 teaspoons pre-chopped cloves)
1 small onion, finely chopped

1/4 of a green pepper, diced

1 can diced tomatoes
1 small can tomato sauce
1 cup water
1 bottle beer
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 teaspoons oregano
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1 teaspoon hot sauce

Stove top directions:

1. In a large saucepan brown meat, drain the fat.

2. Add the garlic, onion, and pepper; cook and stir until tender.

3. Add the tomatoes, tomato sauce, water, beer, chili powder, bouillon, oregano, sugar, cocoa, and hot sauce. Mix well.

4. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

5. Make sure you allow the chili to simmer for the whole 2 hours, even longer is better to achieve the best flavor. If you think the soupy part is too thin, feel free to thicken it up by mixing 1 tablespoon of water and 1 tablespoon of flour in a cup and add it to the chili. Simmer for 10 more minutes until thickened.

Crockpot directions:

1. Add all ingredients, except meat, to Crockpot. Mix thoroughly.

2. Add uncooked ground beef and separate into smaller chunks using a spatula.

3. Cook on low for 4-8 hours. If the soup is too thin, follow the above directions to thicken it.

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