B Chili A: A AB: A B: OK O: A

  • 1 1/2 pounds Beef ground
    		• A: AB: A B: N O: HB
  • 4 Pepper (Red) pureed
    		• A: AB: A B: HB O: HB
  • 1 large can Kidney Bean
    		• A: AB: A B: HB O: A
  • 1/3 cup Onion (any non-green), chopped
    		• A: B AB: N B: N O: HB
  • To taste Garlic, chopped (opt)
    		• A: B AB: HB B: N O: HB
  • 1 Bay Leaf
    		• A: AB: N B: N O: N
  • 2 tsp. Chili Powder
    		• A: AB: U B: U O: U
  • 2 tsp. Cumin
    		• A: AB: N B: N O: N
  • 1 tsp. Pepper (Cayenne)
    		• A: AB: A B: HB O: HB
  • 1 tsp. Paprika
    		• A: AB: N B: N O: N
  • 1 tsp. Garlic salt
    		• A: B AB: HB B: N O: HB
  • 1 tsp. Basil dried
    		• A: AB: N B: N O: N
  • 1 tsp. Oregano dried
    		• A: AB: U B: N O: U
    Cook the ground beef and onions in a large skillet while adding garlic cloves, chili powder, cumin, cayenne, paprika, basil, oregano, and garlic salt. Add kidney beans to beef.

    Puree peppers with water and hot sauce and add to ground beef mixture and thoroughly mix.

    At this point we added the entire mixture to a Crock-Pot and just let it sit for the entire day.

    Be sure to taste-test the chili throughout the day. We found that we had to add more spices liberally such as chili powder, cumin, cayenne (up to a tablespoon more) and a couple more bay leaves.

    Submitted by: B egroups Archives

    Copyright 2000 by ER4YT Recipe Project