Quote:
Originally Posted by Cowpernia
I do know how to make chili. They sell seasoning packets with directions.
Cowp, like it or not, you may well be a girl after my own heart!!!!
Here is my world-famous short-cut chili recipe, which has passed the "Texan test" AND is low-cal, high fiber (he doesn't know that):
1 26-oz jar of Smart Balance traditional red pasta sauce
1 14.5 oz. can of Contadina petite cut diced tomatoes
2
large cans (well drained) (And I don't know HOW large, because I
don't have any in the cabinet right now, but LARGE) red kidney beans
1 large onion chopped coarsely
1 large green pepper chopped coarsely
1 large red pepper chopped coarsely
1 2.25 oz. can of sliced black olives (completely optional)
2 packets of Old El Paso Chili seasoning mix
2 Lbs of very lean round steak sliced in thin strips (@ 1/8th of an inch by
four or five inches
OR (and this is what I love) 2 packages (3 bags in each package, so 6 bags)
of Boca meatless ground burger
If using MEAT (Oh, lawdie!) brown the strips in a large frying pan. In the meantime, in a good-sized covered pot, put in the pasta sauce, the diced tomatoes, the chopped peppers and onions and the two packets of chili seasoning and bring to a good simmer and then turn it down to low heat. Stir occasionally.
When the meat is all browned, drain it well (this works with lean hamburger, too) and throw that into the sauce pot. If you're using the Boca burger stuff, just throw that in right at the beginning...no need to brown anything.
Now cover it, and let it cook on low heat. If you use the round steak, let it cook on low for a couple of hours to get the meat nice and tender. If you use hamburger or Boca burger, just let it cook until your onions and peppers are tender. About fifteen minutes before you want to serve it, add the two cans of kidney beans, and if you want them, the sliced black olives. Serve over brown rice.
Oh, I drain the diced tomatoes before adding them to the sauce...I don't like my chili watery.
It's quick, it's easy, and (We think) it's pretty danged good.
Now I'm going to go make us some pork chops.
TTFN,
Ella