Tuesday, April 1, 2014

Christy's Chili from Southern Plate Cookbook

Christy's Chili

This recipe comes from my Southern Plate Cookbook pg. 96 .

The Player

Ingredients - 
2 pounds ground meat (I used about 1 1/4)
One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can tomato sauce
1 cup diced onions
1/2 cup diced green onions (I used a small can but can't remember the size)
3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups water
3 tablespoons chili powder
1/4 cup diced celery
2 teaspoons ground cumin

Meat, Onions, Celery, and Green Chillies


All the beans
Tomatoes, Tomato Sauce and Water to top off the crockpot

All done

All ready to eat topped with cheese and sour cream

Instructions - 

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.

If cooking in a crockpot, stir to combine and cover.

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)

Top how you like your chili and ENJOY!

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