*Tuesdays With Uncle Steve...
...Betty's Chili!!
Ok, in all fairness this is TECHNICALLY my mother's recipe,
HOWEVER,
I chose a RED pepper instead of a green one
&
crimini mushrooms rather than button mushrooms
&
I used 4-5 cloves of fresh garlic minced!
(Always Italian even when cooking Mexican, baby!)
Ok so here's my mom's recipe before I changed things up:
Ingredients:
Olive oil about 2-3 tablespoons
1 large green pepper chopped
1 large vidalia onion chopped
1 pkg button mushrooms sliced
(I rough chop mine, I like BIG HUNKS of MUSHROOMS!)
1 lg can chopped diced tomatoes
1 lg can red kidney beans
1 lb hamburg
salt & pepper to taste
1 level teaspoon of chili powder
Directions:
Place all chopped veggies in large pot & drizzle olive oil all over till coated. Cook & stir until onions become slightly transparent.
(about 5-7 minutes on med high heat)
Then throw in hamburg & cook until fully frizzled.
(yes, she said frizzled, is that even a word? I'll have to look that one up!)
Once hamburg is cooked, add rest of ingredients,
(chili powder & all) & mix well.
Reduce heat,
& let simmer for 1 hour.
Then shut off heat & let cool a little before serving.
Best served with fresh Italian bread & salad.
Enjoy!
*since it's technically not really 'Tuesday' yet as I'm making the chili a day ahead of schedule,
(it's Monday & Ruby didn't nap & is crying, fun fun fun)
there won't be finished images of the dish until serving it tomorrow night.
For now this will have to do, a day early but trust me, this chili is way better the second day!
More tomorrow... I promise!
Ok, in all fairness this is TECHNICALLY my mother's recipe,
HOWEVER,
I chose a RED pepper instead of a green one
&
crimini mushrooms rather than button mushrooms
&
I used 4-5 cloves of fresh garlic minced!
(Always Italian even when cooking Mexican, baby!)
Ok so here's my mom's recipe before I changed things up:
Ingredients:
Olive oil about 2-3 tablespoons
1 large green pepper chopped
1 large vidalia onion chopped
1 pkg button mushrooms sliced
(I rough chop mine, I like BIG HUNKS of MUSHROOMS!)
1 lg can chopped diced tomatoes
1 lg can red kidney beans
1 lb hamburg
salt & pepper to taste
1 level teaspoon of chili powder
Directions:
Place all chopped veggies in large pot & drizzle olive oil all over till coated. Cook & stir until onions become slightly transparent.
(about 5-7 minutes on med high heat)
Then throw in hamburg & cook until fully frizzled.
(yes, she said frizzled, is that even a word? I'll have to look that one up!)
Once hamburg is cooked, add rest of ingredients,
(chili powder & all) & mix well.
Reduce heat,
& let simmer for 1 hour.
Then shut off heat & let cool a little before serving.
Best served with fresh Italian bread & salad.
Enjoy!
*since it's technically not really 'Tuesday' yet as I'm making the chili a day ahead of schedule,
(it's Monday & Ruby didn't nap & is crying, fun fun fun)
there won't be finished images of the dish until serving it tomorrow night.
For now this will have to do, a day early but trust me, this chili is way better the second day!
More tomorrow... I promise!
3 comments:
We've been on a chili kick and this looks really good.
I LOVE BETTY"S CHILLI!!!!!
Love all of your recipes. Does Ruby eat all of these??? My 2 year old would, but my 4 year old...give her pasta every night and she would be thrilled....pickest eater this side of China hehehehe.
Michele, Mom to Emily (Yunnan) and Alyssa (Chongqing).
Post a Comment