Quote:
Originally Posted by trularin
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Not better than my chili. Easy to make, tastes good!
Warren’s Chili – Mild but Tangy makes about 8 cups
2 green peppers, chopped med
1 large onion, chopped med
2 cloves garlic, chopped fine or crushed
1 lb. Hamburg (I use 93% lean to reduce the fat)
3 cups water
2 cans of peeled tomatoes (28 oz) – chop into small clumps while mixing ingredients
1/2 tsp celery seed
1/4 tsp cayenne pepper
1 tsp crushed cumin seed
1 1/2 Tbsp chili powder
1/8 tsp basil
1 tsp black pepper
2 large bay leaves
2 cans red kidney beans (19 oz), rinsed and drained
• Sauté onions and green peppers using Pam Spray. Add garlic and sauté for 1 minute. Do not burn the garlic.
• Add crumbled Hamburg – cook until brown.
• Add remaining ingredients, except for kidney beans.
• Reduce heat and simmer uncovered at least 2 hours (do not boil).
• Add additional spices to taste - black or cayenne pepper, cumin seed, chili powder or other spices. I do not add any salt – I sometimes add only an additional 1/8 to ¼ tsp of cumin seed and ¼ to ½ Tbs chili powder. Of course, if you like your chili hot, dump in additional cayenne pepper.
• Add kidney beans and mix
• Simmer uncovered for 1 more hour (add water if too thick) – Remove bay leaves.
• Enjoy!
1 cup serving only 310 calories (8 gms fat)