Super Bowl Chili
2 pound ground beef 15-1/2 oz can red kidney beans 15 oz can black beans
2 15-oz cans diced tomatoes w/chillies 1-large onion chopped
1-green pepper, chopped 3-cloves garlic, minced
3-Tbl Mexican chili powder 2-Tbl brown sugar
1/2 cup tequila ( or 1-Tbl RedWineVinegar) 1-tsp cumin 1- tsp salt ( or to taste)
Saute onion, green pepper and garlic; add chili powder and cumin. In another pot, brown meat, chunky style. Add drained meat, beans, tomatoes, tequila and sugar to sauted stuff. Cover and simmer the chili for 1-hour, stirring frequently to avoid scorching. Makes 6 to 8 main-dish servings.
(Judy Sullivan in BH&G, Jan90) We like this better than the Consumer Report recipe that we used to use. For one thing, it doesn’t have that tomato paste taste. It sure was tasty on 4 jan 99 when the temperature was 15.
3Feb08 Other possibilites: Cook up two slices of bacon, cut crosswise into 1/4 inch pieces. Drain bacon, except for enough to saute the onion, etc. The bacon definitely changes the flavor. (yes, add the bacon to the pot)
Also, for spices, try 2-Tbsp paprika, 1-1/2 tsp cumin, 1-1/2 tsp dried oregano ad 1/2 tsp cayenne pepper and 1/2 tsp pepper instead of above. From Martha's "Real-Deal Chili" that doesn't have bean or tomato. BLAH!!!