I found a starter recipe more than ten years ago on the back of a can of Progresso kidney beans. It looked so simple I just had to try it. It has since become my base for many fun chili dishes. Everyone should make chili their own... This, my own version now, includes three different beans and is a good jumpstart for even more creations. You can add just about anything you like to suit your flavor pallet! Enjoy!
Ingredients:
- 1.5 lb ground venison - beef works as well :-)
- 2 cups chopped yellow onions
- 4 cloves garlic, minced
- 1 15 oz can dark red kidney beans - undrained
- 1 15 oz can black beans - undrained
- 1 15 oz can cannellini beans - undrained
- 1 28oz can whole tomatoes in puree, cut up
- Tomato paste (if needed)
- 3 tsp chili powder
- 2 tsp Chef Michael's The Good Stuff Seasoning
- 2 tsp or 2 cubes instant beef bouillon
- 1-2 tbsp dried parsley
- fresh ground black pepper to taste
- Scallions for garnish
In chili circles this one is flavorful, but considered quite mild. Add seasonings of your choice for more heat.
Preparation:
1: Brown chop meat with onions and garlic over medium heat with a bit of olive oil until meat is fully cooked. Drain.
2: Stir in all remaining ingredients and bring to a boil.
3: Simmer over medium low heat for 20-30 minutes to blend
flavors, stirring occasionally.
4: Serve with pearl barley cooked in beef stock and garnish plates with scallions or any of the fun things you enjoy. Parsley,
cilantro, cheese, sour cream, avocado… In other words, make this
dish your own.
Blessed be... and happy cooking!