Wednesday, November 11, 2009

Chili and Cornbread

Stephen's brothers came over again late yesterday evening along with his parents. I made my chili recipe for them, which is always a hit with Stephen, and everyone loved it. Meals like this are even better the next day if you can wait.

Kelly's Chili

1 (8 oz) can tomato sauce
2 (14.5 oz) cans of diced tomatoes, undrained
1 ½ cans (14.5 oz) red kidney beans, undrained
2 lbs ground beef
2 pkts of mcormicks chili seasoning
Small (4 oz) can chopped green chilis
Approx 2 heaping tbsp of tomato paste (puree)
Good shaking of paprika
Shaking of cayenne pepper, chili powder, onion salt, salt and pepper
Pinch of sugar
Good squirt or two of barbecue sauce

After browning the ground beef, drain and
 add the canned tomatoes.


And the tomato sauce. Mix in.


Followed by the undrained kidney beans ... 1-2 cans.


... Chopped green chilis.


...Globs of tomato paste.


And seasoning packets. I use 1 original, 1 mild.


Then in go your remaining seasonings. Bring it to a boil. Cover and simmer for 10-15 minutes, stirring.

Uncover and cook down down to desired thickness. And a few squirts of your favorite barbecue sauce. Serve with some Mexican cheese.



And homemade cornbread. (Or use a box mix like me and say it's homemade cause technically it is :b)

1 comment:

Artystitches said...

This is a nice winter dinner!

LinkWithin

Related Posts with Thumbnails