Nothing like a hearty bowl of chili, served with grated mozarella and sour cream (or yogurt). MmM! This recipe is and adaptation from one on famouschilirecipes.com.
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| Red Hot Chili Peppers by Cao Quan-Tang |
Ingredients
• small package of ground beef (or Yves fake meat)
• 3 tablespoons vegetable oil
• 3 cups beef broth or onion broth
• 1 can of kidney beans
• 1/2 can of crushed tomatos
• 2 soft fresh tomatoes diced (a good use of tomatoes that have been in the fridge a bit too long...)
• 2 large onions, diced
• 1 large potato diced
• 2 sticks of celery chopped finely
• 2-3 carrots chopped
• tomato paste (optional, to thicken)
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon sugar
• 3 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper
It's easiest if you start by chopping everything ahead. In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Add onions, potato, celery and carrots to the ground beef and cook over medium heat with stirring until the onions are soft and translucent.
Add the garlic, chili powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
Pour in the broth, kidney beans, diced tomatoes and crushed tomato. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. If too liquid, add 1 can of tomato paste. Serve with grated cheese and yogurt. Makes excellent leftovers.
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