Monday, November 14, 2011

Lion House Chili

I think just about everything from the Lion House recipe collections is worth trying out.  This is no exception.  I also call this recipe "Lori's Award Winning Chili" because my friend has won our ward chili cook-off for three years in a row with this recipe.  My sister won her ward's chili cook-off in New Orleans with it too!  I think it is a keeper for sure.

1 lb. diced lean beef (use ground beef if you want to make it easier - it is still great)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp. crushed red pepper flakes (use less if you don't want it very spicy)
1 ½ Tbs. chili powder (again, use less if you are concerned with spice level)
1 tsp. powdered garlic, or 2 cloves garlic, minced
1 tsp. cumin
1 tsp. crushed black pepper
1 ½ tsp. Kosher salt
½ tsp. cayenne pepper (you can use less here too if you want)
1 Tbs. canola oil
2 cans (8 oz. each) diced tomatoes
1 can (4 oz.) diced green chilies
4 cups canned kidney beans, drained and rinsed
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occassionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8 -10.

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