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.

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