November 1, 2009



1 lb. ground chuck
4 strips bacon
1 onion chopped
1 green pepper chopped
2 stalks celery chopped
3 cloves garlic crushed
1 28oz. can crushed tomatoes
1 can light red beans
1 can black beans
2 4oz. cans mushrooms
1 can beef broth
1/2 tsp. each - ground cumin, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt
2-3 tsp. chili powder
fresh ground black pepper

Chop bacon and fry in large kettle until lightly crispy. Remove bacon and add to kettle ground beef, onion, garlic, and all spices and herbs. Cook until beef is browned and onion is transparent. Add celery and green pepper. Cook until vegetables are tender.

Add tomatoes, cooked bacon, and beef broth.

Bring to a boil, cover and simmer for 1 hour, stirring occasionally.

Add beans and mushrooms and cook at least 1 hour longer. The longer the better.

Use this recipe as a starter and adjust ingredients to taste.

Dot individual bowls with sour cream and shredded cheddar if desired.

No comments: