hi everyone, and betk.
i haven’t been on this site in ages. i’m in the mood for chili and have been thinking about making some and am going to do it today. have always wanted to try this recipe but never had all the ingredients to do it. mole is hard to find in canada anid ifinally found some. woohoo. can’t wait to taste this…
this is from betk…
HERE IS THE NEWS THAT YOU’VE BEEN WAITING FOR. I SO WANTED TO BE IN THE TOP 3. & I DID IT. I WAS 2ND OUT OF 14. & I PROMISED THAT IF I MADE THE TOP 3, I WOULD SHARE MY RECIPE. BUT BEFORE I DO, I WANT TO SAYS THANKS TO EVERYONE FOR YOUR RECIPES, YOUR TIPS, & YOUR ENCOURAGEMENT. I COULDN’T HAVE DONE IT WITHOUT YOU.
2 LBS GROUND ROUND
2 CANS CHILI BEANS
2 CANS PETITE DICED TOMATOES
1 SM ONION, DICED
1 PKG FRENCH’S CHILI SEASONING
1 TBSP MOLE
1 TSP WORCESTERSHIRE SAUCE
1 TSP CHILI SAUCE
1 – 15 OZ BEEF BROTH
1 – 15 OZ CHICKEN BROTH
1 SM CAN TOMATO PASTE (USE ½ CAN)
1 TSP CUMIN
CHILI POWDER TO TASTE
6 – 10 DROPS HOT SAUCE
SALT & PEPPER
½ - 1 TSP SUGAR
BROWN & DRAIN GROUND ROUND.
DICE ONION & ADD TO COOKED GROUND ROUND. COOK UNTIL TRANSLUCENT.
ADD MEAT/ONION MIXTURE TO THE REMAINING INGREDIENTS IN LARGE STOCK POT. TASTE AS YOU ADD SEASONINGS. ADJUST SEASONINGS TO TASTE. SIMMER 45 MINUTES – 1 HOUR OVER LOW HEAT.
SERVE IT UP WITH A PEANUT BUTTER SANDWICH & A GLASS OF COLD MILK. (YUM!) THAT’S THE WAY WE DO IT HERE IN KY.
THANKS AGAIN EVERYONE.
BETK