Sunday, March 21, 2010

Chili Powderiffic Chili, by Charity

1lb ground elk or beef
1 can of tomato juice (46 oz)
1 can of tomato sauce (29 oz)
1 can of kidney beans (15 oz)
1 can of black beans (15 oz)
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 ground cumin
1/4 cup chili powder

Brown meat in a deep pot, i use my noodle pot. While the meat is browning i rinse the cans of beans. Once it is brown you can add the tomato sauce and juice and then i add the seasoning. After it is all mixed together you can add the beans. I found that the seasonings mix together easier if you add the beans last. Let it come to a boil and then put on simmer until supper. The longer it simmers the thicker the sauce will become. So it all depends on when you remember to start it. I like to simmer it for at least 1 hour. Goes good with corn bread or saltine crackers and we add cheese to it.

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