Thursday, March 1, 2012

Claire's Classic Chili


I think everyone has a favorite Chili recipe, and I am no exception. As a matter of fact, I have several!  This is my Classic, go to Chili recipe.  One thing I love about it is it makes a lot, so you can freeze a batch for another meal.  Nights like tonight, when I work all day, then run, it's great to have something in the freezer to defrost for a relatively quick meal.  I love to serve my Chili with a salad, (I serve almost everything with a salad) that has a mixture of fruit, greens, pepper strips, cucumber, celery, carrot, and candied pecans.  I used blood oranges and strawberries for the fruits tonight.  I also had roaster cauliflower and biscuits.  Here's a good tip - Pillsbury's frozen buttermilk biscuits are pretty close to homemade!  When I have time though, I really love Chili with homemade cornbread or muffins.
Claire's Classic Chili
1 to 1 1/2 lbs. of lean ground beef
2 large onions, diced
2 large green peppers, seeded and chopped
2 15 1/2 oz. cans of kidney beans, rinsed and drained
1 15 1/2 oz. can of black beans, rinsed and drained
1 4 oz can of chopped green chilies
1 28 oz can of Hunts tomato sauce
2 cloves of garlic, minced or pressed
1/2 - 1 cup of water
1 can of chili seasoned diced tomatoes (do not drain)
1 tablespoon of cumin
1 tablespoon of chili powder
dash of cinnamon
1 square of dark baking chocolate
1 heaping teaspoon of black pepper
dash crushed red pepper (or to taste)
1 Tablespoon of brown sugar
1 teaspoon of oregano
dash of cilantro
Brown beef with one chopped onion, season with salt, pepper, and garlic powder to taste.  Drain well. Throw all ingredients in a large pot (8 Quart size) - cook over low to medium low heat for several hours.  Keep stirring every fifteen minutes or so to keep it from sticking to the bottom. You could probably throw it in a large crock pot for 8 hours on low. Serve with cooked rice, top with shredded cheddar or cheddar jack cheese. 

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