This recipe is really more like a stew than a chili. It was my Great Grandmother's recipe passed down to me. It is super yummy with Hot Water Cornbread.
Ingredients:
1 lb. ground beef
1/2 to 1 yellow onion
1/2 to 1 green bell pepper
2 cans light red kidney beans
2 cans stewed tomatoes, broken up
5-6 medium russet potatoes, peeled & cubed (bite size, but not too small)
Salt & black pepper (to taste)
Directions:
**NOTE: this makes a BIG 5 quart pot... reduce recipe for smaller portion by omitting 1 can each of beans & tomatoes and use 3-4 potatoes**
Fill 5 quart pot about 3/4 full with hot water and place on medium to high heat until boil. Reduce heat to low boil. Add ground beef by pinching off bite size pieces and adding to boiling water. <----(This step seems pretty yuk, but trust me, it turns out very D-lish). Add peeled & cubed potatoes, broken up tomatoes, and cans of beans. Then add chopped onion & bell pepper. Salt & pepper. (start with same amount of salt as you would if you were making mashed potatoes & the like...you can always add more later.) Reduce heat to simmer after meat has turned brown & potatoes begin to soften. Simmer for at least 30 minutes. Taste, and add salt & pepper if needed. Serve with hot water cornbread.
**This is always better as left overs, the flavors really mingle :) **
No comments:
Post a Comment