1 can: 19 oz/ 580 g black kidney beans or mixed beans
1 can: 10 oz / 300g tomato soup
2 cans: 28 oz / 850 g plum tomatoes
1 can :28 oz / 850 g tomato puree
2 lb / 1 kg lean ground beef
5 celery sticks, 2 onions (large)
8-10 oz / 250 g mushrooms
1/4 lb / 120 ml butter or olive oil
1/2 tsp. Each of garlic powder or( 3 cloves of fresh garlic,) basil, rosemary,
oregano, cayenne pepper ,black pepper & 2 tbsp of chili powder. You may
also use fresh herbs!
1/4 tsp fine chopped bay leaves, 2 tbsp. paprika.
1/4 cup /50 ml red wine vinegar or just a good dark red wine and a shot or vinegar,
2 tbsp chicken soup base, 1 tsp. Cumin powder.
Preparation:
1. Cut all vegetables medium size or how you prefer, but keep separated.
2. Sauté mushrooms, celery, onions in olive oil. Remove from pot and add
ground beef. Sauté until brown, removing all excess fat.
3. Now add all spices , chicken base and red wine, stir well and led cook on
high heat for a few min, constantly stirring with a wooden spoon.
4. At this stage add all canned goods, except beans, check for salt and cover.
5. Turn to very low heat and let simmer for at least 2 hrs.
6. Add the beans and let simmer for another _ hr. It can simmer even longer,
do not burn.
7. You can serve this great chili with garlic toast, English biscuits, sour cream
or pressed firm yogurt and garnished with jalapeno peppers.
Always have extra chili powder ready for the very brave. It is a great meal for
a rainy day, not for Easter of course. For this special day you should serve
a fine glazed ham! A glass of Zweigelt Red Wine from one of our Ontario wineries
will make this a perfect meal.
Bon Appetite yours,
Chef Georg.
|
