Timely Gringo Confetti (hints of Chili)
July 22, 2010 in Main Dish by Joyce Bunderson
Now I know that I don’t live in Texas (where at Terlingua the worlds’ greatest chili champion is crowned) and my chili is certainly not hot enough to take your tonsils out without surgical instruments, but it makes Dr. Grandpa happy all the same. So if some of you gringos like me enjoy some zip without the smoldering blaze of over-the-top chili peppers, the recipe below may fit into your needs for a warm winter meal. If further, you want to sneak in as many veggies as possible with the carne, so much the better.
Timely Gringo Confetti (hints of Chili)
By Published: July 22, 2010
Now I know that I don’t live in Texas (where at Terlingua the worlds’ greatest chili champion is crowned) and my chili is …
Ingredients
- 12 onces beef ground meat or trimmed chopped meat
- to taste pepper
- to taste salt
- 1 -2 tablespoons extra virgin olive oil
- 1 1/2-2 cups onions chopped
- 2 cups green peppers chopped
- 2 cups mushrooms chopped
- 30 ounces tomatoes diced
- 8 ounces tomato sauce
- 1 15 ounce cans black beans rinsed and drained
- 1 15 ounce cans great northern beans rinsed and drained
- 1 15 ounce cans kindey rinsed and drained
- 1 15 ounce cans pintos rinsed and drained
- 2 tablespoons chili powder
Instructions
- trim the visible fat.
- Chop the meat into bite-sized pieces.
- Brown the meat with pepper and salt
- Cook the peppers, onions, and mushrooms.
- Add the garlic.
- Add recipe-ready diced tomatoes.
- Add the tomato sauce
- Meat looks done.
- Add the meat, or not, if you're making it vegetarian.
- Add the washed, drained beans. You can, of course, cook the beans from dry.
- Add the two tablespoons of chili powder, or spice to your taste.
- Spicing it up.
- Cook until hot, stiring frequently.
- Serve your confetti and warm yourself and your family.
