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Velma's Chili

Chef.Foodie's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Ground round 2 Pound, chopped
  Garlic 2 Clove (10 gm), minced
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Chopped green peppers 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Canned kidney beans 32 Ounce, drained (2 Cans Of 16 Ounce Each)
  Canned diced tomatoes in juice 29 Ounce (2 Cans Of 14 1/2 Ounce Each)
  Tomato sauce 15 Ounce (1 Can)
  Bay leaf 1
  Chili powder 3 Tablespoon
  Granulated sugar 1 Tablespoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Red wine 1 Cup (16 tbs)
  Grated cheddar cheese 2 Tablespoon (For Serving)
  Sour cream 2 Tablespoon (For Serving)
  Chopped green onion 2 Tablespoon (For Garnish)
Directions

Heat the oil in a large saucepan over medium heat.
Add the ground round and saute until browned, about 10 minutes.
Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, 8 to 10 minutes.
Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper, and stir well.
Cover and simmer over low heat for 1 1/2 hours.
Add the red wine and cook another 30 minutes.
Adjust the seasonings before serving.
Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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