ingrid (ingrid) wrote in potluck_supper, @ 2007-06-05 09:01:00 |
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Current mood: | contemplative |
RECIPE: Super Fast Chili
Chili On The Fly
I made this last night instead of meatballs and sauce (it was getting late and I needed something a bit lazy.) Very quick and easy.
Ingredients:
1-1/2 pounds of ground beef (can substitute ground turkey, use the dark/white mix)
1 box of Pomi strained tomatoes -- I like these because there are no additives, at all.
1/2 red pepper, finely diced
1 medium white onion, finely diced
1 tablespoon cumin
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Several long dashes of Frank's Red Hot Sauce
Olive oil to coat pan
Salt and Pepper (1/2 teaspoon to begin with, adjust as you go)
Garnish: Sour cream and Sargento's 4 Cheese Mexican Shredded Mix
Finely dice onion and pepper. Heat deep skillet or pan, with a thin coat of olive oil. Sweat onions and pepper combo for two minutes.
Add beef. Brown well, mixing in onions and peppers. While browning, add chili powder, cumin, garlic powder, red pepper flakes, salt and pepper. Stir and when browning is done, pour in strained tomatoes. Stir well, add dashes of hot sauce. (Don't be scared, Frank's isn't that hot and chili has the odd tendency to lose "spice heat" as it cooks.)
Simmer for 1/2 hour to 40 minutes, until it thickens. Adjust seasonings as you go -- constant tasting of your chili is half the fun. (Hint: You almost always need more chili powder.) If you want to add more hot sauce, be sure to tack on a little more cooking time to get rid of the vinegar taste.
Serve garnished with a dollop of sour cream and a handful of shredded cheese. Mmmmm!