Friday, December 12, 2008

Jamie's Chili

We served this at our small group meeting - it really was good! We served it over rice.

Jamie's Chili
Courtesy of Food Network

1.5 pound mixed ground beef, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery (we only used 2 stalks)
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can of whole tomatoes (we used a third can of the diced)
Ground cumin
Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed (we used two of these and none of the others)
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish

In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.

Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

**We actually opted to do the first couple of steps - and put it in the crockpot all day on low... we added the beans to the crockpot about an hour before serving, and raised the setting to high for that hour. It was perfect!**

Serve with Cheddar cheese, sour cream, and green onions.
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