Quinney's Chili
Since it looks as if the weather has taken a turn and the sun probably won't be back until spring; I think it is time to put a chili recipe up. Halloween means 2 things in this house.....candy.....and.....chili! oh, and Sheri's beer bread! yum.
Cheers!
Quinney's chili
1 lb ground chuck
1/2 lb ground veal
1/2 lb ground pork
4 cups kidney beans
2 cups black beans
1 onion diced fine
2 T. Olive oil
salt & pepper
1/2 teas. red pepper flakes
1 teas. cayenne pepper
1 bay leaf
4 cans (28oz) stewed tomatoes
fresh cilantro, chopped
fresh basil, chopped
2 c water
1/4 c. sugar
2 T. Worcestershire sauce
1 c. cheddar cheese + additional for on top
rolls or hearty bread
Method:
1.brown meats together, draining fat off.
2.in large pot, heat olive oil & onions until soft. add meat and all other ingredients except for cheese and rolls.
3.heat chili on low heat, stirring occasionally for 3 hours. Add additional liquid if necessary when you stir.
4.add cup of cheddar right before you serve it, stirring it in well.
5.enjoy with rolls and a couple of beers!
Cheers!
Quinney's chili
1 lb ground chuck
1/2 lb ground veal
1/2 lb ground pork
4 cups kidney beans
2 cups black beans
1 onion diced fine
2 T. Olive oil
salt & pepper
1/2 teas. red pepper flakes
1 teas. cayenne pepper
1 bay leaf
4 cans (28oz) stewed tomatoes
fresh cilantro, chopped
fresh basil, chopped
2 c water
1/4 c. sugar
2 T. Worcestershire sauce
1 c. cheddar cheese + additional for on top
rolls or hearty bread
Method:
1.brown meats together, draining fat off.
2.in large pot, heat olive oil & onions until soft. add meat and all other ingredients except for cheese and rolls.
3.heat chili on low heat, stirring occasionally for 3 hours. Add additional liquid if necessary when you stir.
4.add cup of cheddar right before you serve it, stirring it in well.
5.enjoy with rolls and a couple of beers!
