Login
Create Account
The Ladle in Red (Chili)
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A favorite classic beef chili.
-
Main Ingredient
ground beef
-
Category: Soups
-
Cuisine: Southwestern
-
Prep Time: 20 min(s)
-
Cook Time: 35 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
If you can, make the chili the day before you want to serve it. It thickens as it sits overnight and tastes even better the next day.
-
Posted By: mssavy
-
Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1 1/2 pounds - extra-lean ground beef
- 2 teaspoons - minced garlic
- 1 cups - diced celery
- 1 cups - diced green bell pepper
- 1 cups - diced red onion
- 1 1/2 tablespoons - chili powder
- 1 1/2 teaspoons - ground cumin
- 1 1/2 teaspoons - dried oregano
- 1 tablespoons - ground coriander
- 1/4 teaspoons - ground black pepper
- 1 cans - 14.5 oz. diced tomatoes undrained
- 2 cups - tomato sauce
- 1 1/4 cups - beef broth
- 1/4 cups - chopped celery leaves
- 1 tablespoons - hickory-flavored barbecue sauce
- 1 cans - 16 oz red kidney beans drained and rinsed
- 1 cans - 16 oz. beans in tomato sauce
- 3 tablespoons - chopped fresh cilantro
- 1 tablespoons - freshly squeezed lime juice
- 2 teaspoons - liquid honey
Directions:
1. Cook beef and garlic in a large, deep, non-stick skillet or pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes or until vegetables begin to soften.
2. Stir in chili powder, cumin, oregano, coriander and black pepper. Cook for 1 more minute.
3. Add undrained tomatoes, tomato sauce, beef broth, celery leaves and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Comments