Sunday, May 29, 2011

Chili

Chili in May..


Tonight is a Chili night. It is a cold and grey day in the Nw, and I am feeling like I need some comfort food. So we will light our fire places, curl up on our couches, read a book, and eat chili!


























  • 2 teaspoons of olive oil
  • 1 small onion
  • 2 pounds of lean ground beef
  • 8 ounces of slice mushrooms
  • 1 teaspoon of salt
  • 1 teaspoon Cayenne
  • 1 teaspoon of cumin
  • 1 tablespoon of Mexican chili powder
  • 3 cans of organic diced tomato
  • 1 can of organic stewed tomato
  • 7 ounces whole green chile's (drained)
  • 1 6 ounce tomato paste
  • 1 teaspoon of thyme
  • 1 teaspoon of oregano
  • season with pepper
  • 2 diced sweet cherry peppers Jarred Mezzetta


  1. Dice one small onion, saute in two tablespoons of olive oil. 
  2. Soften and add sliced mushrooms, and ground beef. 
  3. Ground and drain.
  4. Add all canned items and spices.
  5. Stew on low for 15 to 30 minutes!

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