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Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Cook beef, onion, garlic, and jalapeno pepper until meat is browned
  2. Drain
  3. Add remaining ingredients
  4. Bring to a boil; reduce heat
  5. Cover and simmer 15 minutes or until heated through
Recipe Notes

I've been making this thick, warming chili for years, tweaking the recipe until it has become our family's favorite chili. We enjoy a bowl of it topped with a dollop of sour cream, grated cheddar cheese and a side of cornbread.

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