from the kitchen of: Theresa Furman
Chop up an onion and about a cup worth of celery. Heat pot on medium
and add a little oil to the bottom so you can sauté the celery and onion.
Then cook up a pound of either ground beef or ground turkey in the same pot
with the onion and celery. I usually add about a half teaspoon of salt and
half teaspoon black pepper, and about a tablespoon of chili powder to the
mixture. (Sometimes I need to add more chili powder than that but start with
one tablespoon and add a little more at a time if you decide it needs it.)
When meat is cooked through, add in 1 or 2 cans of whatever kind of beans
you like, and a 28 ounce can crushed tomatoes, & a 28 ounce can tomato
sauce. Lower heat, cover and simmer about an hour if you're cooking it on
the stove. If you use a crock pot, do the meat, celery & onion in a pan
before you add it to the crock pot, then add the rest and let it stay in the
crock pot 2-3 hours on high, or 6-8 hours on low. If it tastes like it needs
a little more seasoning, I add a little more pepper and/or a little more
You can serve it over rice if you want, and sprinkle shredded cheese on top.
Dad sometimes likes to have a handful of corn chips with it if we have them
in the house.
If you do not have cans of beans, measure out 1 cup of dry beans into a pot
and put enough water in the pot to cover the beans. Then put the lid on the
pot and let it sit overnight before using. Obviously, this requires you to
plan when to make the chili since this step adds time. But dry beans do cost
less than buying them in the cans.
Recipe printed from the Matthew Furman On-Line Cook Book |