Chili Con Carne
"A real crowd pleaser. Add a nice loaf or two of fresh and hearty bread, and have a football party! This is one of those dishes that tastes better the next day (after the party)."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
10-12
ingredients
- 2 lbs ground beef
- 2 lbs ground pork or 2 lbs sausage
- 2 large onions (diced)
- 6 stalks celery (diced)
- 2 large green peppers (diced)
- 2 (7 ounce) cans chipotle chiles in adobo (chopped)
- 1 lb mushroom (coarsely chopped)
- 6 large garlic cloves (chopped)
- 4 -6 tablespoons chili powder (to taste)
- 1 teaspoon salt
- 3 (15 ounce) cans red kidney beans (drained)
- 3 (14 ounce) cans brown beans
- 2 (28 ounce) cans diced tomatoes
- 1 (20 ounce) can tomato sauce, if more liquid desired
directions
- Brown crumbled meat on med heat and drain.
- Return to large pot.
- Add diced onions, celery, peppers, mushrooms, garlic, chili powder and salt.
- Sauté on med low for about 20 minutes covered.
- Stir every 5 minutes or so too cook evenly and prevent from sticking.
- Add beans and tomatoes
- Return to a boil and reduce heat to very low to simmer for 30 minutes uncovered.
- Stir often to keep from burning.
- Add extra tomato sauce if desired.
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RECIPE SUBMITTED BY
Cathie H.
Oshawa, 0
<p>Born in Ontario Canada. I love to cook, and with 6 siblings, learned to cook in large batches at an early age. My mother also had 6 siblings, and growing up in war torn England, learned to make great meals on a very tight budget. I learned to cook from my mother, and have always loved to cook myself. I will try any type of cuisine but almost never follow a recipe to the letter. I love to cook for people who love to eat. My husband and daughter (who has also come to enjoy cooking), enjoy small or large family meals, particularly when we are hosting and provide the mainstays of the meal. Picky eaters make me nuts, people who will not even try something new, don't know how to live.</p>
