Saturday, March 20, 2010

Basic cooking - Chili even kids will eat

...or at least my kids will. My chili recipe is mild but flavorful, and full of more than just a bunch of beans and chili powder.

Rainbow Chili

1lb hamburger OR for vegetarians use 1 can green lentils, drained 
1 medium onion, diced 
2 Lg cans diced tomatoes ( 28 oz/796 ml)
3  medium cans pork 'n' beans OR for vegetarians use beans in tomato sauce (14 oz / 398 ml)
1 can Kidney beans, drained (19 oz, 540ml)
1 can mixed beans, drained (19 oz)
1 can black beans or pinto beans, drained (19 oz)
2 stalks celery, chopped
1 green pepper, cored and chopped
2 cans sliced mushrooms,  drained
1 can OR 1 1/2 cups fresh or frozen cut green beans
1 small can tomato paste
1/2 cup mead (or substitute white wine or beer)
1 can green chilies, chopped

1 tsp garlic powder
1/4 tsp pepper
1 tsp cumin
3 tsp (or more) chili powder
optional - hot sauce
3/4 cup frozen kernel corn


1. if making meat version: brown hamburger and onion in a frying pan.
2. add all ingredients into a LARGE pot, bring to a boil  on medium,stirring occasionally, and cook for at least 20 mins, or more to blend flavors. Longer cooking improves flavor.

to cook in crock pot: follow step one, then add all ingredients into large crock. let cook 2-3 hours on high, or 4-5 on low.

This chili is mild but flavorful. Please note that the flavor increases with longer cooking times. I suggest adjusting seasonings right before serving, if necessary.

This chili is great served with a dollop of sour cream  or a handful of shredded cheddar, and either crackers or hearty bread with spread. I douse my chili bowl with hot sauce as well, as I'm the only one in the household that likes spicy food!

i haven't frozen this exact recipe, but chili usually freezes quite well.

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