Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
2 pounds ground beef
1 tablespoon cooking oil
3 garlic cloves, minced
3 stalks celery, fine cut
2 large onions, fine cut
1 (16-ounce) cans tomatoes
3 (8-ounce) cans tomato sauce
1 tablespoon salt
½ teaspoon coarse-ground pepper
2 bay leaves
1 tablespoon plus 1 teaspoon chili powder
1 small can green chili peppers, minced
1 teaspoon oregano
¼ teaspoon cumin
¼ teaspoon allspice
3 tablespoons sugar
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can kidney beans, undrained
In heavy, deep pan, heat oil and brown beef well. Add garlic, celery, and onions and saute 10 minutes. Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and beans. Bring to a boil, reduce heat, and simmer uncovered for 1 to 1 ½ hours, depending on thickness desired. Stir often to prevent sticking. Makes 6 servings. Good reheated.
A couple of weeks ago I requested some chili recipes, and Linda Riley of Craig was kind enough to send her "Texas-Style Chili" recipe.
Linda wrote, "I picked up this recipe years ago, and my whole family loves it!"
The recipe came from Safeway Stores.
So, this last Wednesday I cooked up a pot of "Texas-Style Chili." It is a thick chili, with lots of ground beef and an interesting blend of sweet and spicy ingredients. Most of our family chili recipes call for only spicy ingredients so this sweeter tasting chili is a little different than we're used to. It is even better the next day, when reheated. Try it, and see what you think.
To make the chili you'll need: 2 pounds ground beef, 1 tablespoon cooking oil, 3 garlic cloves (minced), 3 stalks celery (fine cut), 2 large onions (fine cut), 1 (16-ounce) can tomatoes (I used diced), 3 (8-ounce size) cans tomato sauce, 1 tablespoon salt, 1/2 teaspoon pepper (coarse-ground), 2 bay leaves, 1 tablespoon plus 1 teaspoon chili powder, 1 small can green chili peppers (minced), 1 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon allspice, 3 tablespoons sugar, 1 (15-ounce) can pinto beans (undrained), and 1 (15-ounce)can kidney beans (undrained).
Because there is a little grease left when browning the ground beef, I did not use the salad oil. When I got out the can of bay leaves, there were only two pitiful leaves in it so I didn't use them, either. I don't know if it made a difference or not. Other than that, I used the other listed ingredients.
In a heavy, deep pan, heat oil and brown meat well. Add garlic, celery, onions and saute 10 minutes. Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and beans. Bring to a boil, reduce heat, and simmer for 1 to 1 1/2 hours, depending on the thickness desired. Stir often to prevent sticking. It makes 6 servings.
Good with tossed green salad and hot garlic bread.
(If hotter chili is desired, add more chili powder to reach desired taste.)
Note: Chili is excellent reheated for a second-day meal. You may want to double the recipe to plan for this.
Thanks for the recipe, Linda!
Now it's your turn. What is your family's favorite chili recipe? Call me at 824-8809 or write to me at Box 415, Craig 81626.
Copyright Diane Prather, 2008.