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CAPSLOCK COOKING

CHILI.

COOKING FOR THE LOWERCASE IMPAIRED

CHILI.

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Ash on the train
THIS IS ACTUALLY A MODIFIED PAULA DEEN RECIPE THAT I'VE BEEN PLAYING AROUND WITH.

INGREDIENTS:
1 OR 2 STRIPS THICK-CUT BACON
1 LB GROUND MEAT OF YOUR CHOICE (I TYPICALLY USE TURKEY OR LEAN BEEF)
1 CAN CAMPBELLS FRENCH ONION SOUP (JUST THE CONDENSED SOUP, NO ADDED WATER)
1 CAN DICED TOMATOES, WITH LIQUID
1 CAN KIDNEY OR PINTO BEANS, DRAINED.
1 SMALL ONION, DICED
1/2 CUP SALSA (I USE PACE)
1 TABLESPOON TABASCO SAUCE
1 TEASPOON CAYENNE OR RED PEPPER
1 TEASPOON CHILI POWDER
SALT TO TASTE

DIRECTIONS: CHOP BACON AND FRY PIECES IN A LARGE SKILLET. ADD GROUND MEAT AND BROWN. YOU MIGHT WANT TO DRAIN IT IF IT'S NOT LEAN, BUT IF IT IS, DON'T WORRY ABOUT IT.

THEN THROW IN THE REST OF THE INGREDIENTS (I START WITH THE SOUP FIRST, THEN THE BEANS AND TOMATOES, THEN THE SALSA AND ONION, THEN THE SPICES) AND STIR UNTIL COMBINED. OF COURSE YOU CAN USE LESS OR MORE SPICES DEPENDING ON HOW HOT YOU LIKE YOUR CHILI. ALSO, A LOT OF TEXANS DON'T LIKE THE BEANS OR THE TOMATOES IN THEIR CHILI, BUT I'M A MUTANT AND I LIKE THEM. YOU CAN OMIT THEM TOO IF YOU DON'T.

BRING TO A BOIL, THEN REDUCE HEAT TO "LOW" AND SIMMER FOR 40-45 MINUTES, STIRRING OCCASIONALLY.

THAT'S PRETTY MUCH IT. ENJOY.
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