These cold, dreary, January days just beckon for chili. This is our favorite version!
“Lucille’s Chili”
*I have made a few changes to the original recipe to suit our taste, which I note
2 lbs ground chuck
1 cup chopped onion
3/4 cup chopped green pepper (I omit)
1 clove garlic, minced
1 16-oz can petite diced tomatoes
1 can kidney bean, drained
2 8-oz cans tomato sauce
1 10-oz can diced tomatoes and green chilis (Rotel)
1 jalapeno pepper, seeded and chopped (I use 1/2)
1 T. chili powder (I use 1 1/2)
1 T. snipped fresh or 1 t. dried oregeno
2 t. ground cumin
1 1/2 snipped fresh or 1/2 t. dried basil
1 1/2 t. salt
1/4 t. pepper
Toppings: chopped onion, sour cream, shredded cheddar cheese
In a 4-qt Dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown. Drain well. Add undrained tomatoes and green chilies, jalapeno pepper, chili powder, oregano, cumin, basil, salt, and pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover and simmer for 1 hour. Add water if it is too thick. Cook down to desired consistency.
Makes 8 main-dish servings.
Makes 8 main-dish servings.
Enjoy!
Adapted from the Memphis Jr League Cookbook, Heart and Soul
Bugs and Sunshine says
YUM-O!