Recipe: Two-thirds winter chili

By Laurel and Marty Princeworth | Beacon contributors

1.45 pounds ground beef
Tomato-based paste
Tomato-based tomato chunks
Beans, de-canned
Large or small onion, diced and chopped
1 liberty-bell pepper w/ green chilis
3 tablespoons chili powder, semi-heaping
1 teaspoon dried cumin, halved
A little bit of garlic
Salt-N-Pepa (for background music)

In a pan, brown the beef until browned. Drain the grease. Stir in tomato mixture (recipe follows), garlic, herbs and spices. Chop the onion. Mince the pepper. In a large kettle, heat the stove to boiling, then mesh everything above. Reduce heat, remove from heat, return to burner, simmer on Simmer for 1-4 hours. Discard marinade. Serve with crackers, shredded cheese, sour cream, corn chips, cornbread and chili-fries.

Tomato mixture recipe: Combine tomato mixture. Mix.

  • Related: Don’t miss the chili/soup supper, 5-7 p.m. Saturday at St. Methodist Catholic Church. (This recipe will not be featured).

See more delectable concoctions from the Princeworths on YouTube, if available in your neck of the woods.

Do you have a comment? Comment here if you have a comment.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s