Tuesday, February 2, 2010

Recipe # 17 Gringo Chili



Ah winter, football, and chili cook off season. I've never entered a chili cook off because I don't deal well with the five alarm kind. Gringo chili is more savory than spicy. The trick with this recipe is having everything on hand. I coupon shop the spices every few months so I always have cumin, chili powder and the rest ready to go!
We Need:
• 2 pounds ground beef or turkey
• 2 carrots or two handfuls of baby carrots diced
• 2 stalks of celery washed and diced
• 1 green pepper diced
• 2 Tablespoons Onion Powder
• 3 Tablespoons Chili Powder
• 2 Tablespoons Sweep Paprika
• 1 teaspoon crumbled basil
• ½ teaspoon ground coriander
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 35 ounce can tomato puree
• 1 small can tomato paste
• 1 12 ounce can of beer (You can lose this if you want gluten free, but I'd add a little water and maybe some extra spice to make up the difference.)
• 2 15 ounce cans of Kidney beans- rinsed and drained

DIRECTIONS:

Saute meat in a little olive oil until browned. Add chopped veggies and spice as well as remaining ingredients (except the beans.)
Cook over low heat, stirring occasionally for at least 1 and ½ hours. You might want top place lid askew to vent the steam and prevent spattering. Stir approximately every twenty minutes. Add beans and cook another ten minutes.
Serve (I like to add a little cheddar cheese.)

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