Wednesday, January 26, 2011

The Best Chili

These cold, dreary, January days just beckon for chili.  This is our most favorite version!  Give it a try next time you have a craving for chili! Taken from the Memphis Junior League cookbook, Heart and Soul. 

"Lucille's Chili"
(I have made a few changes to the original recipe to suit our taste, which I will note)
2 lbs ground chuck
1 cup chopped onion
3/4 cup chopped green pepper (I omit)
1 clove garlic, minced
1 16-oz can petite diced tomatoes
1 can kidney bean, drained
2  8-oz cans tomato sauce
1 10-oz can diced tomatoes and green chilis (Rotel)
1 jalapeno pepper, seeded and chopped (I use 1/2)
1 T. chili powder (I use 1 1/2)
1 T. snipped fresh or 1 t. dried oregeno
2 t. ground cumin
1 1/2 snipped fresh or 1/2 t. dried basil
1 1/2 t. salt
1/4 t. pepper
Toppings:  chopped onion, sour cream, shredded cheddar cheese

In a 4-qt Dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown.  Drain well.  Add undrained tomatoes and green chilies, jalapeno pepper, chili powder, oregano, cumin, basil, salt, and pepper.  Cook over medium heat for 10 minutes.  Reduce heat.  Cover and simmer for 1 hour.  Add water if it is too thick.  Cook down to desired consistency.  Makes 8 main-dish servings.  

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