Saturday, December 6, 2008
Do you realize how picky I am? Well, it cannot be understated, that's for sure! Kim's hubby sent us home with some frozen ground buffalo to try. It took me a couple weeks to work up my nerve. I settled on making chili with it. Wow! It was great!
You see, I love chili. Canned Nalley chili to be exact. However, a year or so ago, I made an unfortunate discovery in my can of chili and have not been able to eat it since. I've been looking for an easy, yummy chili recipe ever since... Little did I know, I had the perfect recipe right on my shelf. It can be found in the best OAMC cookbook ever: Don't Panic- Dinner's in the Freezer.
Here it is, if you don't yet own the book (but you really should!):
Chili Con Carne
1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced (I use more)
1- 16oz. can tomatoes, cut up (I used 2- 10 oz. cans of Ro-Tel tomatoes at Cynde's wise suggestion)
1- 16 oz. can dark red kidney beans, drained (more would be good too)
1- 8oz can tomato sauce
2 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
Cook ground beef (or buffalo, LOL!), onion, green pepper, and garlic until meat is browned. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, salt, & pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer.
If using for OAMC: cool, place in gallon bags, and freeze. On serving day, thaw completely. Simmer until heated through and serve.
Serve with tortillas or cornbread. Top with grated cheese, sour cream, onions.
If you prefer a slightly thinner consistency, add more tomato sauce, tomato juice or V-8.
We decided next time to use only one can of Ro-Tel and one can of regular tomotoes. It was a bit too spicy for the kids to really dig in... Also, Jason wants more beans and more "juice". It is great but pretty thick. We were able to eat it with a fork.