Wednesday, June 30, 2010



1 lb ground round
2 15.5 oz cans dark red kidney beans
2-1 lb cans plain diced tomatoes
1 8 oz can tomato sauce
1 pkg sliced fresh carrots
4 ozs water
1 green pepper
1 yellow onion
¼ cup Chardonnay
1 package Carroll Shelby’s Chili Kit
1 package Colby and Monterey Jack Cheese
1 pkg sour cream
OPTIONAL: 1 can beer

With food processor, chop half large onion and half green pepper and ¼ cup carrots into small pieces, set aside
Brown ground round until all pink is gone
Drain ground round and set aside in bowl (I rinse my ground round in a colander you won’t notice the difference but your waist will, its a trick I learned from a friend who cooked for schools). Don’t rinse fry pan but add previously chopped veggies and cook until onions are clear.

Turn burner down to low and switch to a 4 lb sauce pan. Add tahe ground round.
Sprinkle salt and pepper into meat mixture and stir well.
Add diced tomatoes, tomato sauce and water.
Add half Chili spices from package. Stir and taste, if necessary add some more spices until it tastes the way you prefer your chili to taste (I use the whole pkg).
Sprinkle a little Cayenne pepper from package into pan but careful; don’t use much until you do the taste test.
At this point, add ¼ cup Chardonnay or of course you can use water to make it a little more soupy.
Put lid on pan loosely and simmer until you’re ready to eat.

To serve, put cheese and sour cream in middle of table and let people add if desired.

HINT: If chili is too spicy or too thick for your guests pour a little beer (or water) into it, simmer just a bit and it will be just right Leftovers are fabulous over brats, smoked sausages or franks.

1 comment:

Roz said...

Turned out perfect as written, friends loved it.