Chili Today and Tomorrow - New England style!
By
Beth M.
@BakinTime
1
In the cold winter of New England, it is great to have a spicy meal to warm you up!
My cookbooks are helpful but I like to experiment a bit when making chili, so I make it slightly different each time.
As long as it's made with hamburg,tomatoes,onions,beans, and has spices like chili and cumin, my husband will eat it.
I like it thick and served with grated cheese and cornbread; he likes it with sour cream on top.
This can be doubled for a great number of servings.
My cookbooks are helpful but I like to experiment a bit when making chili, so I make it slightly different each time.
As long as it's made with hamburg,tomatoes,onions,beans, and has spices like chili and cumin, my husband will eat it.
I like it thick and served with grated cheese and cornbread; he likes it with sour cream on top.
This can be doubled for a great number of servings.
Rating:
★★★★★ 1 vote
Comments:
Serves:
six or eight main course bowls
Prep:
30 Min
Method:
Stove Top
Ingredients
- 1 lb
- lean ground beef, broken up and browned; or leftover meatloaf cut into small pieces
- 1 medium
- sweet onion, chopped
- 2 clove
- garlic, minced; or dried garlic chips/ ground;
- 1 can(s)
- 29 oz. can tomatoes chopped in juice
- 1 can(s)
- 29 oz. can tomato sauce
- 1 can(s)
- 15 oz. can tomato sauce
- 1 small
- bell pepper, green, chopped
- 3 can(s)
- chili beans, mixed beans like black beans and red kidney beans, or pinto beans
- 1 Tbsp
- chili
- 2 tsp
- cumin
- 1 tsp
- basil, dried
- 1 tsp
- sugar
How to Make Chili Today and Tomorrow - New England style!
- 1In a heated Dutch Oven, add the oil, brown the beef, and add the onions,green pepper and garlic. Cook until onions are soft.
- 2Stir in the tomatoes,tomato sauce,sugar and herbs. Cook uncovered for perhaps fifteen minutes,stirring occasionally. Add the beans and heat for about another ten minutes.
- 3This can simmer longer, but it is fine after about a half an hour. It's great with some hot cornbread, a little sour cream and or grated cheddar cheese for topping. It is even better the second day. *I used leftover meatloaf this time, and I put everything in the CrockPot, and covered and simmered it this morning, for "my husband's lunch-to-go" and made cornbread to go with it. It was great!
- 4I like to vary the seasonings,and the measurements aren't always exactly as I've written. I check for the taste and add seasonings if needed; and they can be increased to satisfy your tastes. Salt and Pepper are also added as desired, but I use less now than I have in the past.
