Saturday, January 24, 2015



3 Lbs Angus ground chuck, or coarse ground chili meat.
3 onions, diced
6 garlic cloves, diced small
1 large bell pepper, diced
1 large can tomato juice
3 cans Diced tomatoes & Green Chilies
4 cans kidney, pinto beans or a combination of both, drained and rinsed
1/4 cup chili powder, or a little more.
3 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp Creole seasoning, or season to taste
1 Tbsp paprika
3 Tbsp black pepper
2 Tbsp white pepper
2 tsp oregano
2 Tbsp olive oil
3 Tbsp flour, or corn starch
1 cup of water

Heat oil in a large frying pan. Sauté onions and bell pepper until soft. Add garlic and continue to cook for about 2 min.
Cook ground beef in separate pan, drain off excess fat.
Add tomato juice, diced tomatoes, onions, bell pepper, beans and seasonings. Bring to a slow boil, reduce heat and simmer, stirring occasionally.
Mix flour, or corn starch in water. stir well and add to chili during the last 30 min.
Serve with cornbread or top with tortillas and shredded cheese.

Thank you Kenneth Strong for this great recipe!

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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