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Yankee Chili

on November 2, 2012

Texans don’t think the chili I make is legitimate, but we love it, and it makes for a delicious warming supper on cold nights. The amounts are flexible, but here is a basic batch that feeds my husband and me about three meals.

1 pound ground beef/bison

1/2 medium onion (2-3 Tbs dried onion)

2 large portabello mushrooms diced

1-14oz can diced tomatoes

1/2 c diced green &/or red bell pepper

3 Tbs Chili powder

2 Tbs cummin

1/2 tsp garlic powder or minced garlic

1 quart of beef broth

salt and pepper to taste

Option for more heat: 1 jalapeno pepper, or small can diced green chilis

Saute the onions, mushrooms, peppers in some beef or bacon fat, add the ground beef and brown, then add spices (we like lots of spice, but adjust to your palate). Add tomatoes and broth, bring to the boil, then turn down to simmer and let cook for at least 30 minutes or more. I often dump the lot into the crockpot and let it keep cooking on low, which makes the flavors intensify. Remember to use those saved beef fats and juices for a really delicious chili.


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