chili today and tomorrow - new england style!

Name: Chili Today and Tomorrow - New England style!
Prep time: 30 min
Cuisine: Mexican
Ingredients: 1 pound(s) lean ground beef, broken up and browned; or leftover meatloaf cut into small pieces; 1 medium sweet onion, chopped; 2 clove(s) 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 tablespoon(s) chili; 2 teaspoon(s) cumin; 1 teaspoon(s) basil, dried; 1 teaspoon(s) sugar

(1 RATING)

60 Pinches 9 Photos

Beth M.

M.V. Island, MA

Updated on Nov 24, 2011

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.

Rate

prep time 30 Min

cook time

method Stove Top

yield six or eight main course bowls

Ingredients

1 pound lean ground beef, broken up and browned; or leftover meatloaf cut into small pieces
1 medium sweet onion, chopped
2 cloves garlic, minced; or dried garlic chips/ ground;
1 can 29 oz. can tomatoes chopped in juice
1 can 29 oz. can tomato sauce
1 can 15 oz. can tomato sauce
1 small bell pepper, green, chopped
3 cans chili beans, mixed beans like black beans and red kidney beans, or pinto beans
1 tablespoon chili
2 teaspoons cumin
1 teaspoon basil, dried
1 teaspoon sugar

How To Make chili today and tomorrow - new england style!

Step 1

In a heated Dutch Oven, add the oil, brown the beef, and add the onions,green pepper and garlic. Cook until onions are soft.

Step 2

Stir 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.
Step 3

This 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!
Step 4

I 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.
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