Thursday, February 11, 2010

Amazing Chili

When I think of Chili I think of Cincinnati Chili, the stuff you put on noodles with lots of cheese. Not beans... and not chunky. But I had an FHE with some friends and they wanted me to bring what everyone else in the world considers normal so I found this recipe on the Food Network, and tweaked it to what i had and what I wanted to buy. It turned out SOOO Good! I think I may eat "Normal" Chili now.

- 6 thick-cut slices of Hardwood Smoked Bacon
- 5 cloves of Garlic, minced
- 2 medium onions, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 5 tbls Chili Powder
- 1 1/4 tbls ground Cumin
- 2 1/2 tsp dried oregano
- 1 tbls Paprika
- salt and pepper
- 2-3 tbls Cajun Seasoning
- 2 tsp sugar
- 1 lb ground beef
- 1 lb ground pork
- 1 cup beef broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (24 ounce) can crushed tomatoes
- 1 (24 ounce) can diced tomatoes, with juice

In large pot, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, oregano, and paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.

Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beef broth and beans. Toss together, then add the crushed and diced tomatoes. Then add Cajun seasoning and sugar, stir together.

Turn the heat down to low or medium and simmer for 1 1/2 hours (or until desired consistency). Taste for seasoning and add salt and pepper, if necessary. I think it taste best over baked potato with sour cream and cheese.

1 comment:

  1. ANNA I LOVE UR BLOG! Its sooooooooooo fun! I love it! imma bake my way through it hehe


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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!