Conchita's Chili
Ingredients
- 1 1/2 lbs. ground beef
- 2 medium onions, finely chopped
- 1 (28-oz.) can whole tomatoes
- 1 (6-oz.) can tomato paste
- 1 cup water (more if like soupy chili)
- 1 beef bouillon cube
- 1 (16-oz.) can red kidney beans
- 2 tbls. diced green bell peppers
- 2 cloves garlic, minced
- 2 tsps. salt
- 2 tsps. crumbled oregano
- 2 tsps. chili powder or ground cumin OR 1 tsp. chili powder and 1 tsp. ground cumin
- 1/2 tsp. crushed red pepper or to taste (you really don't need to add this)
- 1 bay leaf
Instructions
1. Combine first two ingredients, brown and drain fat.
2. Add remaining ingredients, stirring well to blend. Cover and simmer for 1 - 1 1/2 hours; stir occasionally.
3. Check for thickness. Add more water when needed. This recipe can be doubled or multiplied as many times as you need to feed a crowd.
Serves 6. Recipe is from Conchita Richey. It is adapted from a recipe she found years ago on a saltine cracker box. For the tailgate party, Ty Richey used 20 pounds of ground beef and adjusted the other ingredients accordingly.
Source: The Advocate - Baton Rouge, La
2. Add remaining ingredients, stirring well to blend. Cover and simmer for 1 - 1 1/2 hours; stir occasionally.
3. Check for thickness. Add more water when needed. This recipe can be doubled or multiplied as many times as you need to feed a crowd.
Serves 6. Recipe is from Conchita Richey. It is adapted from a recipe she found years ago on a saltine cracker box. For the tailgate party, Ty Richey used 20 pounds of ground beef and adjusted the other ingredients accordingly.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
419
Date
November 12, 2005
Categories
Beef Pork and Lamb
Soups and Sauces