Pamela peters' chili
8 -10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Written by Linda Beaulieu | ||
| 1½ | pounds | Lean ground beef |
| 2 | tablespoons | Olive oil |
| 2 | eaches | Ounces jalapeno peppers, cut into 1/4-inch dice |
| 6 | eaches | Ounces red pepper, cut into 1/4-inch dice |
| 6 | eaches | Ounces yellow pepper, cut into 1/4-inch dice |
| 8 | eaches | Ounces onion, cut into 1/4-inch dice |
| 4 | eaches | Cloves garlic minced |
| 2 | tablespoons | Chili powder |
| ½ | tablespoon | Oregano |
| 1 | tablespoon | Cumin |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Crushed red pepper |
| 2 | pounds | Fresh tomatoes, peeled, seeded and chopped |
| 1 | each | (15-ounce) can tomato puree |
| 8 | eaches | Ounces black beans, cooked |
| ¼ | bunch | Fresh cilantro, chopped |
| Juice from 1 whole lime | ||
| 1 | pint | Sour cream |
| 8 | eaches | Ounces Monterey Jack cheese, shredded |
Directions
SOURCE: THE NATIONAL CULINAR
Method: Brown the ground beef over medium heat. Drain excess fat and reserve beef. In the olive oil, saute the peppers and onion until translucent. Add garlic and cook for 1 minute. Add seasonings and cook for another couple of minutes. Add tomatoes and tomato puree.
Cook for 30 to 45 minutes. Add cooked black beans and cilantro; simmer an additional 10 to 15 minutes. Serve with generous amounts of sour cream combined with lime juice. Garnish with Monterey Jack cheese and sprigs of cilantro.
Submitted By SHERREE JOHANSSON On 10-14-94