Winter and early spring Saturday nights are the perfect times to relax with a hot meal that’s not only easy, but satisfying. This dish will do it. Extra freezes and reheats great. Enjoy!
Ice Cold Beer
- 6 tsp. olive oil
- 2 large onions, chopped fine
- 4 cloves garlic, pressed
- 2 lbs. ground chuck
- 1 green pepper, chopped fine
- 4 cups beef stock, not broth
- 3 cups canned diced tomatoes
- 1 can tomato paste
- 1 celery stalk, chopped fine
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- ½ tbsp. ground cumin
3 bay leaves, remove before serving
- 5 tbsp. chili powder
- 1 tbsp. dried oregano
- ½ tsp. dried basil
- 2 cans Bush’s chili beans in mild sauce
- 1 tsp. baking soda*
Heat olive oil in a large skillet over medium heat. Add onions and garlic. Sauté until lightly colored, about 5 minutes. Be careful not to burn the onions or garlic.
Turn the heat to medium-high. Stir in ground chuck and green pepper. Brown the meat, breaking up clumps as you cook, about 10 – 14 minutes.
Transfer the contents to a 3-quart saucepan set over medium-high heat. Add the remaining ingredients except beans and baking soda. Bring to a boil, reduce heat to medium or low. Simmer until the chili reaches your desired thickness. This step may take an hour or more.
10 minutes before serving stir in beans and baking soda. Heat through and serve.
Some people like to top their chili with a dab of sour cream or grated cheddar cheese. Both are super with this recipe.
*Adding a small amount of baking soda to any bean dish helps reduce or eliminate the intestinal problem some of us incur when eating beans.
1 package Corn Muffin Mix
Follow the easy package directions.
You can also bake this recipe in a pie tin, then serve in wedges.
Either way, be sure to have butter or margarine to slather on your warm corn bread.