BoneYard's Southern Chili recipe
5 lbs. ground beef
2 c. yellow onion, diced small
2 tbs. minced garlic
1 c. green bell pepper, diced small
½ c. jalapeno, diced small
1 c. celery, diced small
4 c. whole peeled canned tomatoes, with juice
2 tbs. tomato paste
2 c. Dr. Pepper
½ c. brown sugar
1 tsp. ground cumin
1 tsp. red pepper flakes
1 tsp. ground coriander
1 tsp. smoked paprika
2 tbs. chili powder
2 tbs. fresh oregano, chopped
4 Tablespoons fresh sage, chopped
Directions:
In a large pot, over medium heat, cook the ground beef till browned, drain off excess fat and return to the pot. Add the dry spices and tomato paste and saute for 5-6 minutes to develop flavor. Add the garlic and saute for 3 minutes more. Add the diced vegetables (not the tomatoes) and saute for 10-12 minutes, until the onions are soft and translucent. Add the tomatoes, any juices from the canned tomatoes and the Dr. Pepper allow to simmer for 2 hours. Add the fresh herbs and simmer for 30 minutes more. Serve over crumbled up cornbread to keep with the southern theme or go Cincinnati-style and serve it over spaghetti topped with shredded cheese and sour cream.
5 lbs. ground beef
2 c. yellow onion, diced small
2 tbs. minced garlic
1 c. green bell pepper, diced small
½ c. jalapeno, diced small
1 c. celery, diced small
4 c. whole peeled canned tomatoes, with juice
2 tbs. tomato paste
2 c. Dr. Pepper
½ c. brown sugar
1 tsp. ground cumin
1 tsp. red pepper flakes
1 tsp. ground coriander
1 tsp. smoked paprika
2 tbs. chili powder
2 tbs. fresh oregano, chopped
4 Tablespoons fresh sage, chopped
Directions:
In a large pot, over medium heat, cook the ground beef till browned, drain off excess fat and return to the pot. Add the dry spices and tomato paste and saute for 5-6 minutes to develop flavor. Add the garlic and saute for 3 minutes more. Add the diced vegetables (not the tomatoes) and saute for 10-12 minutes, until the onions are soft and translucent. Add the tomatoes, any juices from the canned tomatoes and the Dr. Pepper allow to simmer for 2 hours. Add the fresh herbs and simmer for 30 minutes more. Serve over crumbled up cornbread to keep with the southern theme or go Cincinnati-style and serve it over spaghetti topped with shredded cheese and sour cream.
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