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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that-body and sauciness! Ingredients:
2 lbs quality ground beef |
4 tablespoons vegetable oil, can substitute bacon drippings |
2 tablespoons flour, heaping |
1 large onion, chopped |
1/2 medium green bell pepper, chopped |
4 garlic cloves, minced |
1 (6 ounce) can tomato paste |
2 tablespoons chili powder |
2 tablespoons cumin powder |
1 -2 tablespoon sugar, to taste |
salt |
cayenne pepper |
water |
16 ounces red kidney beans (optional) |
sliced green onion (optional) |
grated cheddar cheese (optional) |
Directions:
1. Make brown roux (careful not to burn) with oil and flour, stirring constantly.
2. Add onion, bell pepper, and garlic. Saute about 3 minutes.
3. Add ground beef and cook until browned, breaking up chunks.
4. Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
5. Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
6. If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
7. Top individual servings with cheddar cheese and sprinkle with sliced green onions.
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