Chili. Part II

Just a little over a month ago, I submitted my first blog post.  At that time, I was in the chili-taste-test stages preparing for my big night.. Bunco! I’m happy to say that game night has come and gone, along with my horrid hang-over and the Chili was a success!! I even managed to find Mexican Stewed Tomatoes. In my cupboard.  But that’s a story for another time. 😉

By request, below is the recipe I used.  This recipe lends well to substitutions. With that being said, a few side notes… I seasoned the beef while browning. I did not measure out the red wine or the seasonings. Looking at the recipe this morning, I realize I left out the sugar (not purposely.. LOL!). I used orange mini peppers as I also forgot to pick-up bell peppers. I did not use a crock-pot, but rather simmered the Chili on the stove top in my trusty Le Creuset for 5 hours.  I doubled the recipe (single recipe serves 6), fed 7, and have a bowl or so left that will go well with melted cheese and chopped onion over Fritos while watching game 4 of the World Series this afternoon!  Go Rangers!! 🙂

For some sweet and yummy, melt-in-your-mouth cornbread, use the Marie Callender mix! Just add water! And some cute baking cups!

Cornbread Muffins

Crock-Pot Chili 

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine, or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-Style Stewed Tomatoes with Jalapeno Peppers & Spices, undrained
Shredded Cheese

1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.

2. Place meat mixture in an electric slow cooker, and stir in the beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Ladle into bowls; sprinkle with cheese. Yield: 6 servings (serving size: 1 1/4 cups chili)

Note: the chili can be made on the stovetop if you don’t have a slow cooker. After adding beans and tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.



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