Main Course Meat Dishes forum: Rainy day Chili

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Jul 3, 2010 10:18 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Rainy Day Chili
There are about 1001 variations for making Chili. I like mine with lots of meat and beans and with a less thicker sauce. Today was one of those rainy dismal days and even though it was 90 degrees outside, I can eat Chili anytime. I make some unsweetened cornbread muffins on the side and it's just pure comfort food! My recipe changes depending on what I have on hand, but the addition of pre-made salsa kinds of spices things up a bit. Sometimes I vary the beans and will include pinto's.

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2 lbs of lean ground beef
1 tablespoon Olive Oil,
3 tablespoon of Chili Powder,
1 27 oz can of Light Kidney Beans,
1 27 oz can of Dark Kidney Beans,
2 medium onions diced
2 stalks of celery chopped
2 cloves of garlic chopped
1 15 oz can of diced tomatoes
8 oz of prepared chunky salsa
Salt and pepper to taste
Pickled jalapeno peppers (optional)

Add the oil to a small stockpot or dutch oven and heat. Crumble in the ground beef.

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Brown the ground beef, stirring occasionally. Add the Chili powder and mix in well. Remove any excessive fat (if any).

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Chop the onions, celery and garlic and add to the meat mixture. On medium heat, cook until the onions are transparent and soft.

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Add the beans (with liquid), tomatoes and salsa. Mix everything well and add salt and pepper to taste. Lower the heat and simmer for about 30-40 minutes. Check your seasonings and add more if desired. Add optional jalapeno peppers at this time, stir in and serve.

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While the chili is simmering, I usually make some corn bread muffins. It takes about 25 minutes, so it's really good timing! (Martha White to the rescue! - but it's a good mix and I use buttermilk instead of regular milk, egg and oil - I like them!)

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