Thu 25 Feb 2010
In honor of National Chili Day, I’m posting my husband’s chili recipe. Thanks for asking for the recipe Kristy. If you are on twitter, Kristy is a great follow. You can find her at www.twitter.com/kristy_campbell
Andy’s Secret Chili Recipe
1 lb lean ground beef (you can use ground turkey)
½ C chopped yellow onion
½ C chopped green pepper
1 can (15 ounces) kidney beans (drained)
1 can (14 ½ ounces) whole or diced tomatoes, undrained
1 can (8 ounces) plain tomato sauce
1 TBSP chili powder
1 TBSP cumin
Any additional Mexican seasonings you like
Lea & Perrins Worcestershire Sauce to taste (shh! It’s the secret weapon).
Brown ground meat in large skillet over med heat until no longer pink; drain. Add onion and green pepper; cook until tender.
Stir in beans, tomatoes, tomato sauce and seasonings; cover. Simmer on low heat for 30 minutes, stirring occasionally.
We like to sprinkle some sharp cheddar in the bottom of serving bowls and then spoon the chili over the cheese.
This makes 6 bowls of chili. I usually double the recipe.