Chili Con Carne Crepes Recipe
Ingredients
| Lean ground beef | 450 Gram | |
| Butter | 75 Milliliter | |
| Onions | 500 Milliliter, finley diced | |
| Garlic | 2 Clove (5gm), minced | |
| 2 finely diced celery stalks | ||
| 1 finely diced green bell pepper | ||
| Mushrooms | 250 Milliliter, sliced | |
| Tomatoes | 875 Milliliter, crushed | |
| Tomato Paste | 45 Milliliter | |
| Red kidney beans | 375 Milliliter, soaked | |
| 10 ml each of paprika, chili powder | ||
| Tabasco sauce | 5 Drop | |
| Worcestershire sauce | 5 Milliliter | |
| 12 Crepes (Crepe Batter p) | ||
| Cheddar Cheese | 375 Milliliter, grated | |
| 3 ml each of thyme, oregano, chervil, pepper, salt, cumin, onion powder | ||
| 3 ml each of thyme, oregano, chervil, pepper, salt, cumin, onion powder | ||
Directions
In a skillet brown the beef, drain off excess fat.
In a large kettle or Dutch oven, heat the butter and saute the onions, garlic, celery green peppers, and mushrooms.
Stir in the browned beef, tomatoes, tomato paste and beans, simmer for 1 hour.
Add the seasonings, Tabasco and Worcestershire.
Reduce heat and simmer for 1 hour.
Ladle onto crepes, place crepes in a greased casserole pan, sprinkle with cheese and bake in a preheated 400°F (200°C) oven for 15 minutes, serve.
In a large kettle or Dutch oven, heat the butter and saute the onions, garlic, celery green peppers, and mushrooms.
Stir in the browned beef, tomatoes, tomato paste and beans, simmer for 1 hour.
Add the seasonings, Tabasco and Worcestershire.
Reduce heat and simmer for 1 hour.
Ladle onto crepes, place crepes in a greased casserole pan, sprinkle with cheese and bake in a preheated 400°F (200°C) oven for 15 minutes, serve.
Chef
