Ingredients:
1/2 lb ground beef (more or less- the amount really doesn't matter since the beef is not the 'base' of this chili)
2 med. onions, chopped
1 green pepper, chopped
1 lg can salt-free diced tomatoes
1 lg can tomato paste
1 lg can red kidney beans
1 lg can white kidney beans
2 cans brown beans in tomato sauce
2 cans whole button mushrooms
chili powder (I use about 1/4 cup- adjust to taste)
choice of liquid if necessary
Directions:
~ fry up ground beef and onions until meat is no longer pink; drain
~ dump meat into large pot along with remaining ingredients
~ give pot a good stir; if mixture looks dry, add 1/2 bottle of beer OR a cup of water
~ leave simmering (occasionally checking that nothing is sticking to the bottom of the pot- add more liquid as necessary) for anywhere from 2-6 hours (it will taste better the longer it simmers)
~ serve as part of a 'chili bar' with a selection of toppings (sour cream, shredded cheese, etc.) and buttered whole wheat kaiser buns
Notes:
~ this can be a super simple (and very hearty) vegetarian dish- omit the ground beef and add the chopped onion to the other ingredients
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I'm wondering about the "brown beans in tomato sauce". Are these pinto beans? If so, I've never seen pinto beans canned in tomato sauce.
ReplyDeleteWould ordinary pork n beans work as a substitute? Or maybe two cans of pintos drained plus two cans of tomato sauce?
Thanks!
The brown beans we buy are just pork and beans without the pork :) We have also used leftover baked beans when we had them (yummy!).
ReplyDeleteThanks! Vegetarian Baked Beans should work then.
ReplyDeleteLooking forward to giving this recipe a try.
Now, by large can do you mean 28 oz or so?
A large can of tomatoes is 28oz I think (I'm in Canada, so I'm guessing :). A large can of beans is only about 19oz. A lage can of tomato paste is the same as two of the tiny cans.
ReplyDeleteHTH!