Ground Beef Chili

OLYMPUS DIGITAL CAMERAIt was obvious I wasn’t the only one in the grocery store making chili for football Sunday. There has been an obvious run on the “just add water” cornbread packages and I’m seeing shopping carts with similar ingredients to mine. A woman I don’t know is starting at the canned tomatoes a bit too long, like me, clearly perplexed. I’m thinking to myself that I had no idea tomatoes came in so many versions and why are things so complicated these days. I’m looking for puree, per the recipe, and there is diced, crushed, stewed, paste, peeled, whole, italian flavored, mexican flavored, but of course, I cannot locate the simple puree. I know it exists, I’ve purchased it before. We’re staring at the tomatoes for what seems to be several noticeable grocery store minutes and I finally I say, “I didn’t realize there were so many kinds of tomatoes”! She says, “I know, I’m looking for puree”, I say “me too, Chili?” She replies, “Yes, and I’m thinking of going for the sauce version”. Me too, I say and we spend a few more minutes debating if sauce is the tomato form closest to puree. We both agree and she selects the more expensive organic brand, I go for the low cost brand I know. I hope her chili was as good as mine! Our football team may not have won, but the chili was a very clear winner.

Ground Beef Chili
 
Prep time
Cook time
Total time
 
"The BEST chili I've ever had" "Just the right amount of beans to meat"
Author:
Serves: 16
Ingredients
  • 3 lbs ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 1 (29 ounce) can tomato puree or "sauce"
  • 1 (16 ounce) jar salsa
  • 1 (14½ ounce) can diced tomatoes, undrained
  • 1 (26 ounce) can condensed beef broth, undiluted
  • 1 -2 cup water (start with 1 cup)
  • ¼ cup chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried basil
  • 2 teaspoons ground cumin
  • 2 teaspoons steak sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh coarse ground black pepper
  • additional chopped onion (optional)
  • shredded cheddar cheese (optional)
  • sour cream (optional)
Instructions
  1. In a large Dutch oven, cook the beef, onion, green pepper and celery over medium heat until meat is browned and vegetables are tender; drain.
  2. Stir in the beans and remaining ingredients (additional cheddar, sour cream and onion should be left out and used for garnish once chili is done).
  3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes to one hour, or until chili reaches desired thickness.
  4. Ladle into serving bowls; garnish with chopped onion, sour cream, and cheddar cheese, if desired.
Notes
Adapted from Ground Beef Chili, Food.com

 

OLYMPUS DIGITAL CAMERA

Perfect hard-boiled Eggs – Book Appétit 101

I’ve become my own test kitchen. I’ve long wanted to test and write about hard-boiled eggs, so simple, yet I still have batches where those shells just won’t release. I know it’s a simple process. When I told some friends about my dilemma and asked how they make hard-boiled eggs, their version was a no-brainer…

Read More »

OLYMPUS DIGITAL CAMERA

Morning Glory Muffins – Gluten-free muffins

Cue the lights, heavenly music, choir slowly builds in volume, “ahhhhhhhhhh”. Ok, harder to describe in words than video. That’s how I feel when describing these gloriously, fabulous morning glory muffins. Yum! You can make them gluten free or non-gluten free. Conrad is convinced they taste different with the rice flour. Really? I should never…

Read More »

OLYMPUS DIGITAL CAMERA

Grilled Pacific Salmon

Salmon is simple and pure Pacific NW. We live it and love it. We’re pretty lucky in this area that we’re so close to Alaska and have our own rich waters, we can enjoy fresh wild seafood all year round. It makes a regular showing at any summer bbq in the NW and you don’t…

Read More »

OLYMPUS DIGITAL CAMERA

Brittany Buckwheat Crepes

In her book, Mastering the Art of French Eating, Anne Mah takes us through some of the most famous regions of France and gets a little closer to the dishes that made them famous. She travels to Brittany, to taste and learn more about the well-known Buckwheat Crepes. This was not something I’d heard of…

Read More »