Singapore chili

Yield: 1 servings

Measure Ingredient
1½ pounds Ground beef
½ Onion; sliced into large chunks
1 Green pepper; diced
1 can (15 oz) Tomato sauce
1 can (15 oz) Diced or stewed tomatoes
1 can (15 oz) Kidney beans
1 can (15 oz) Chili beans
1 tablespoon Chili powder
1 teaspoon Cayenne pepper
1 teaspoon Black ground pepper
1 tablespoon Cinnamon
1 teaspoon Garam masala; (optional)
½ teaspoon Chinese hot chili oil
¼ cup Honey; (optional)

In a large skillet, brown the ground beef. Drain fat. With slotted spoon, scoop the beef and onions into a 5 qt. crockpot.

Add the onion chunks, diced green pepper, tomato sauce, diced or stewed tomatoes and both varieties of canned beans. Mix until well blended.

Add the spices and chili oil next, adjusting the measures to suit your taste... and tolerance. Mix well again.

Turn the crockpot on 'low' and simmer for at least 4 hours. (Our chef will usually simmer his chili overnight.) During the last hour of cooking, before serving, add the optional honey and continue cooking.

Serve in bowls, or 'Cincinnati' style as a topping for spaghetti. Either way, you can also sprinkle grated cheese on top, too, as a garnish.

(Recipe stolen from Straits Cafe, Singapore) Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on Jan 04, 1999, converted by MM_Buster v2.0l.

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