Chili Con Carne And Cheese Recipe
Ingredients
| Lean ground beef | 1 Kilogram | |
| Safflower oil | 45 Milliliter | |
| Onion | 1 , diced | |
| Green bell pepper | 1 To taste, diced | |
| Red bell pepper | 1 To taste, diced | |
| Mushrooms | 90 Gram, sliced | |
| Celery stalks | 3 , diced | |
| Garlic | 1 Clove (5gm), minced | |
| 750 ml peeled, seeded, chopped tomatoes | ||
| Chili powder | 15 Milliliter | |
| Worcestershire sauce | 10 Milliliter | |
| Tabasco sauce | 3 Drop | |
| Red kidney beans | 560 Milliliter, drained | |
| Tomato Paste | 60 Milliliter | |
| Cheddar Cheese | 375 Milliliter, grated | |
| 5 ml each of salt, pepper, paprika, thyme leaves | ||
| 5 ml each of salt, pepper, paprika, thyme leaves | ||
Directions
In a large Dutch oven or kettle, brown the beef in the oil.
Add the vegetables and garlic and saute until tender.
Stir in all the remaining ingredients except the cheese.
Lower the heat, and simmer for 1 hour or until desired thickness is achieved.
Place into serving bowls, sprinkle with cheese and serve.
Add the vegetables and garlic and saute until tender.
Stir in all the remaining ingredients except the cheese.
Lower the heat, and simmer for 1 hour or until desired thickness is achieved.
Place into serving bowls, sprinkle with cheese and serve.
Chef
