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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 2 |
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I got this recipe out of Southern Living Magazine. It's a very mild chili with beans that was a hit with my kids. Very easy to make, and is listed as a Tailgate party Chili. Don't fret about the beer in the recipe, it cooks off and the kids don't even notice it. Since I'm from Texas, I used Shiner Bock ,which added a hint of flavor. Ingredients:
1 lb ground beef |
1 lb ground pork |
1 large white onion, chopped |
1 large green bell pepper, seeded and chopped |
1 large red bell pepper, seeded and chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes and green chilies |
1 (12 ounce) bottle beer |
1 (8 ounce) can tomato sauce |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (16 ounce) can black beans, rinsed and drained |
14 (1 1/2 ounce) bags corn chips |
chopped onion |
shredded cheddar cheese |
sour cream |
Directions:
1. Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. cover, reduce heat to low , and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add Kidney beans and black beans; cover and cook 15 minutes.
2. Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish if desired.
3. Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months.
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