RITA’S EASY CHILI
Use the recipe as a guide, OK? Chili is one of those meals that gives a lot of leeway, so you can add more of any ingredient.
Ingredients
1 pound ground chuck, sirloin or round
1 generous cup chopped onion
1 bell pepper, chopped
3 nice cloves, garlic, minced
3-4 tablespoons tomato paste
1 can, 14.5 oz., diced tomatoes
2 cans beans of your choice, one drained, one not (I used kidney and red beans)
14.5 oz. can beef broth + water to equal 2 cups liquid
2-3 tablespoons chili powder
Garnishes (optional but good):
Chopped jalapenos, sour cream, cheddar cheese, salsa, chopped tomatoes, sliced green onions, oyster crackers.
Instructions
Brown meat in a bit of oil with onion, pepper and garlic.
Add rest of ingredients and bring to a boil.
Lower to a simmer and cook, uncovered, about 30 minutes or so. This allows for some evaporation, making the chili thicker.
Adjust seasonings and serve with garnishes.
Serves 6 generously.
Tip:
When sautéing garlic, add it on top of the other vegetables. Garlic tends to burn easily.
Tomato paste can be frozen.
Olive oil and chili roasted oyster crackers
I made 2 batches from 1 bag of oyster crackers. So you do what you like. Amounts are approximate.
Ingredients olive oil roasted oyster crackers
3 cups oyster crackers
2 tablespoons olive oil
Instructions
Preheat oven to 275.
Mix crackers with oil.
Pour in single layer on cookie sheet. Bake 15 minutes or so, stirring once.
Cool, then store in pantry, covered.
Ingredients chili roasted oyster crackers
3 cups oyster crackers
2-3 tablespoons chili powder
Instructions
Preheat oven to 275.
Mix crackers with chili powder.
Pour in single layer on cookie sheet. Bake 15 minutes or so, stirring once.
Cool, then store in pantry, covered.