- When Harry suggested to me that we should shake up Thanksgiving this year, and do chili, we discussed doing Turkey Chili, but I thought we also needed to make a regular chili too. I found this recipe on All Recipe's and thought we should give it a try. It turned out fantastic! It was a hit with everyone but H, who preferred the Turkey Chili. I apologize for not taking as many pictures with this recipe as I did the others, I ended up doing most of my cooking Wednesday as M was sick on Tuesday. The upside, is that this turned out so well, I intend on making a triple batch of this next weekend to store away in the freezer for those moments when chili would be handy to have in a can (since we cannot use the canned chili anymore this is great!)so I will take more pictures then!!!
- 2 pounds ground beef
1/21 onion, chopped
4 stalks Celery Chopped Fine.
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
2 1/2 cups tomato sauce1 15.5 oz can Italian Crushed Tomatoes- 1 (8 ounce) jar salsa
- 4 tablespoons chili seasoning mix
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can dark red kidney beans
- In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour
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