CHILI AL FRESCO

2 T olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

1 large tomato, chopped (1/4 C set aside for garnish)

1 – 8 oz. can tomato sauce plus 1 can water

1 – 15.5 oz. can Bush Chili Starter-Mild

1 – 14.5 oz. can diced tomato with juice, basil, garlic & oregano

2 – 16 oz. cans dark red kidney beans-Bush’s Best

1 1/4 pound lean ground beef

2 T chili powder

1/4 tsp. red pepper flakes

2 dashes hot sauce

salt & pepper to taste

1 T corn starch to thicken

for garnish:  dollop sour cream, sprinkle cheddar cheese, sprinkle fresh chopped tomato

In large dutch oven, fry onions and bell pepper in 2 T of olive oil over medium heat for approximately 5 minutes.  Add the hamburger meat and break apart, fry until cooked, approx. 6-8 minutes.  Drain excess liquid.  (The easiest way is to put clean paper towels in the pot and let it soak up the liquid, swirl it around, then discard the paper towel, repeat as necessary.)

Add the can of tomato sauce and 1 can water, Chili Starter, diced tomatoes with juice, and 2 cans kidney beans, stir.  Add fresh tomato, except for the 1/4 C in reserve for garnish.  Add 2 T chili powder, 1/4 tsp. red pepper flakes, 2 dashes of hot sauce, stir.  Add salt and pepper to taste.  Mix 1 T cornstarch with 1 T water in a small bowl until smooth, then add to pot.  Stir everything well.  Cover and cook on low heat for 1 hour.  Stir the chili every 15 minutes until done.

To serve:  Place in bowl, top with shredded cheddar cheese, dollop of sour cream, and a sprinkle of chopped fresh tomatoes.  Serve with side of crackers.  Delicious, nutritious, and on so good when it’s cold outside!!

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This entry was posted in Soups and Salads and tagged , , , , . Bookmark the permalink.

2 Responses to CHILI AL FRESCO

  1. Mary Guerin says:

    yum!!!!! looks so good. so many recipes! so little time!!!!!

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