Chili For Four Recipe
Ingredients
| Ground beef | 1 pound | |
| Water | 2 1/2 Cup (16 tbs) | |
| 2 medium green peppers, seeded and diced | ||
| Onion | 4 Ounce, chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| 1 canned hot jalapeno pepper, diced | ||
| Garlic | 1/2 Clove (5gm), minced | |
| 3 canned medium tomatoes, chopped with liquid | ||
| 1 cup tomato sauce, no sugar added | ||
| Chili powder | 1 Tablespoon | |
| Black pepper | 1/2 Teaspoon | |
| 1/4 to 1/2 teaspoon cayenne pepper or a few drops hot sauce or to taste | ||
| Cumin | 1/8 Teaspoon | |
| Cloves | 2 | |
| Bay Leaf | 1 | |
| Salt | To Taste | |
| 1 pound drained canned dried red kidney or pinto beans | ||
Directions
In saucepan combine beef and water; simmer about 15 minutes or until beef loses its red color.
Strain and refrigerate liquid and beef in separate containers.
Chill liquid until fat congeals on top; remove fat and discard.
Set aside 3/4 cup liquid.
Freeze remaining liquid for later use.
In saucepan combine the next 5 ingredients.
Cook 5 minutes.
Add tomatoes, tomato sauce, seasonings, beans, reserved 3/4 cup liquid, and beef.
Simmer 30 minutes.
Divide evenly.
Strain and refrigerate liquid and beef in separate containers.
Chill liquid until fat congeals on top; remove fat and discard.
Set aside 3/4 cup liquid.
Freeze remaining liquid for later use.
In saucepan combine the next 5 ingredients.
Cook 5 minutes.
Add tomatoes, tomato sauce, seasonings, beans, reserved 3/4 cup liquid, and beef.
Simmer 30 minutes.
Divide evenly.
Chef
