(4 servings)
2 lb ground chuck
3 tbs oil
1 onion chopped
1/2 cup celery, diced
2 cloves garlic chopped
2 (15 oz) cans diced
tomatoes (see note)
1 cup marinated pepper
strips
2 cup water (see note)
3 tbs chili powder
1/8 tsp cayenne pepper
2 tbs cocoa
salt to taste
2 tsp oregano
1 tsp cumin
1 tbs diced green chilies
2 (1 lb) cans red kidney
beans (undrained)
=== DIRECTIONS
BROWN CHUCK in hot oil –
push meat aside – brown onion, garlic, and celery.
Stir in tomato, water (see
note), chili powder, cocoa, salt, oregano, cumin, and chilies. Add the meat, cover and simmer for 90
minutes. Gently stir in beans – simmer
for 15 minutes.
=== Note
Nina's recipe does not
identify the tomato product in the ingredients section. It simply says "Stir in tom., water,
chili, etc." Based on my memory of
her chili and after scouring Internet for the closest match, I've suggested
using 2 – 15 ounce cans of diced or sliced tomatoes.
But then we also have to
consider the amount of "water" that should be used. The recipe does list 2 cups of water. However, the amount of water is directly
related to the type of tomato product used and the target consistency of the
final product.
Since I haven't made this
recipe yet, my best advice is this.
"Stir in tomato and
just a bit of water at first to dissolve the seasonings. Then add a portion of the remaining water to
achieve the consistency desired."
=== To: Michael
Let me know how this turns
out and give me any of your recommendations.