Homemade Chili
January brings a shift toward healthier food after the excess of the holiday season. Slow food like soups, stews and homemade chili.
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Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green or red pepper, chopped
- 1 lb ground beef
- 8 large mushrooms, sliced
- 1 can kidney beans 19 oz
- 1 can beans in tomato sauce (or pork and beans) 14 oz
- 1 can diced tomatoes 28 oz
- 2 garlic cloves, minced
- 3 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon curry powder (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Chop all the vegetables.
- Heat oil in large pot over medium heat.
- Saute onion, celery and pepper to soften, about 10 minutes.
- Push vegetables to the side making a space in the center of the pot. Add ground beef and cook while stirring and breaking up the meat until it is browned completely.
- Add all remaining ingredients and stir. Bring to a boil then decrease heat and simmer, covered, for one hour stirring occasionally.
- Taste and adjust seasoning. Serve.