Sunday, September 6, 2009
Chili
Chili, ala la Doctora
1 pound ground beef
1 can whole tomatoes
1 can tomato paste
2 quarts beef stock
1 large large can of red kidney beans (biggest you can find)
1 large yellow onion (optional)
3 cloves garlic, minced
1 tbs hot sauce
1 green pepper chopped (optional)
dash Worcestershire
1/2 package sliced mushrooms
2-3 tbs vegetable oil
salt and pepper to taste.
Shredded cheddar, croutons, sour cream, green onions, etc. for garnish.
In large nonstick pot, heat on medium-high: oil, saute onions and garlic, green peppers and mushrooms. Add ground beef. Cook until browned. Add tomatoes, tomato paste, beef stock, hot sauce and kidney beans. Add dash Worcestershire if desired. Bring to boil on high heat, put lid over, cook on medium-low, stirring occasionally for 2-3 hours (basically, the longer you cook it, the better it tastes).
Garnish with cheese, etc.
1 pound ground beef
1 can whole tomatoes
1 can tomato paste
2 quarts beef stock
1 large large can of red kidney beans (biggest you can find)
1 large yellow onion (optional)
3 cloves garlic, minced
1 tbs hot sauce
1 green pepper chopped (optional)
dash Worcestershire
1/2 package sliced mushrooms
2-3 tbs vegetable oil
salt and pepper to taste.
Shredded cheddar, croutons, sour cream, green onions, etc. for garnish.
In large nonstick pot, heat on medium-high: oil, saute onions and garlic, green peppers and mushrooms. Add ground beef. Cook until browned. Add tomatoes, tomato paste, beef stock, hot sauce and kidney beans. Add dash Worcestershire if desired. Bring to boil on high heat, put lid over, cook on medium-low, stirring occasionally for 2-3 hours (basically, the longer you cook it, the better it tastes).
Garnish with cheese, etc.
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