Pierre's chili | (hbwk07a) 1i21

Yield: 10 Servings

Measure Ingredient
1 tablespoon Olive oil
1 pounds Beef-lean, ground
1 pounds Pork-lean, ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 eaches Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
1 x Red pepper flakes, to taste
1 x Salt, to taste
1 x Pepper-fresh ground, to tast
2 cups Kidney beans-cooked
1 x Garnishes:
1 x Monterry jack cheese-shredde
1 x Lettuce-shredded
1 x Red onion-chopped
1 x Coriander-chopped
1 x Sour cream
1 x Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

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