A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, December 5, 2011

A "Chili" Night

Our cold weather is finally settling in.  A bowl of hot chili always seems perfect for a late lunch on a cold Saturday.  I came up with my own recipe and doctored it over the years until I finally have what I think is a "keeper" for a good, old-fashioned chili recipe.  Since I can my own chili beans, tomatoes and juice; this is one I can make mostly with local products.
A Winter Tradition!

Chili      Serves 4-6 
1 pound ground beef
1/2 cup diced onion
¼ cup diced green pepper (can use mix with yellow and red too)
2 Tablespoons diced celery
1 quart or 28 oz can diced tomatoes, undrained
1 quart tomato juice
1 pint or large can Chili Beans (more or less to taste)
1 beef bouillon cube (or 1 tsp granules)
1 TB Worcestershire Sauce
1 Tablespoon sugar
2 Tablespoons Chili Powder
pinch garlic powder
1 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon oregano
pinch cayenne pepper
salt and pepper to taste
--Brown ground beef with onion, celery and green peppers. Add rest and simmer

1 comment:

  1. Thanks-printed the recipe and made the chili. Had to leave out the green pepper and I had already added 2 garlic toes (Marge's extra large size) before I looked at the recipe. It is delicious.