Friday, October 7, 2011
Here's how I made our chili for our private Octoberfest last weekend:
1 lb (or more if you like it meaty)Browned hamburger cooked together with cut up onion and bell pepper. (drained of course)
1 can of original rotel tomatoes
1 regular sized can of diced tomatoes (mine were flavored with garlic, or italian herbs or something)
2 regular sized cans of white beans (navy, great northern, etc.)
2 regular size or 1 big can of pork and beans.
1 large dollop or big rounded tablespoon of tomato paste ( I freeze individual portions of canned tomato paste, because a whole can is too much.)
1 scant tablespoon of chili powder (I pour what looks like a little tablespoon in the palm of my hand and toss it in. It may be less than a tablespoon.)
Sprinkle in some Cumin (optional)
1 cup of water
I'm sorry some of the ingredient amounts are so vague, but chili is one of those dishes that I throw in a little of this and a little of that. Each time its a little different.
Let simmer until flavors have mingled awhile.
We still have three more October weekends, so lets celebrate!
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