NOTE: This chili is rich in lean ground beef, chili beans, and a
savory gravy. Everyone will want seconds!
1 ½ pounds lean ground beef
2 tablespoons mild olive oil
Lawry's coarse garlic salt with dried parsley
1 small onion, chopped
1 (15-ounce) can whole or diced tomatoes, juice included
2 (15-ounce) cans tomato sauce
1 teaspoon sugar
¼ teaspoon pepper
2 bay leaves (optional)
2 cans Brooks Chili Beans, mild or hot
1 cup water
1 (1.25-ounce) packet McCormick's Original Chili seasoning mix
or seasoning mix of your choice
salt and pepper
shredded cheddar cheese
2 cups cooked small shells, optional
shredded cheddar cheese
dollop of sour cream, optional
1. In large skillet, sauté ground beef in oil until no longer pink;
drain oil from meat. Place meat in an 8-quart pot and sprinkle
liberally with garlic salt.
2. Add chopped onion and cook for 5 minutes, until onion becomes limp.
Add diced tomatoes, sauce, sugar, pepper, and bay leaves. Let mixture
come to a soft boil.
3. Add the chili beans, water, and chili seasoning mix. Cover and let
simmer for about 35 minutes. Add a little water if too thick. Stir
chili occasionally and add salt and pepper to taste. Serve in soup
bowls over small shells and garnish with shredded cheddar cheese, and
sour cream if desired. Serve with cornbread. Serves 6.
Rosalie Serving Country Cookbook
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