Pierre's Chili Recipe - Cooking Index
Pierre's Chili Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1 lb | 454g / 16oz | Beef-lean - ground |
| 1 lb | 454g / 16oz | Pork-lean - ground |
| 2 cups | 125g / 4.4oz | Onion-chopped |
| 1 cup | 146g / 5.1oz | Green pepper-chopped |
| 1 cup | 110g / 3.9oz | Celery-chopped |
| 1 tablespoon | 15ml | Garlic-minced |
| 1 tablespoon | 15ml | Oregano-dried |
| 2 | Bay leaf | |
| 2 teaspoons | 10ml | Cumin |
| 3 tablespoons | 45ml | Chili powder |
| 3 cups | 187g / 6.6oz | Tomatoes-crushed |
| 1 cup | 237ml | Beef stock |
| 1 cup | 237ml | Water |
| Red pepper flakes - to taste | ||
| Salt - to taste | ||
| Pepper-fresh ground - to taste | ||
| 2 cups | 320g / 11oz | Kidney beans-cooked |
| Garnishes | ||
| Monterry Jack cheese-shredded | ||
| Lettuce-shredded | ||
| Red onion-chopped | ||
| Coriander-chopped | ||
| Sour cream | ||
| Lime wedges |
Heat oil in heavy Dutch oven. Add beef and pork. Cooking and breaking up until lightly browned. Add onions, green pepper and celery. Sweat 2 minutes.
Add other ingredients except beans, mixing well. Bring to a boil, reduce heat, cover and simmer 20 minutes. Discard bay leaves.
Add beans, mix well and simmer another 10 minutes. Ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers. Pass garnishes separately.
Source:
Best of the Best from New England
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