Monday, June 15, 2015

Beef Chili

Can't believe it is Monday again, that weekend went by way too fast.  Our adventure out of town turned out to be amazing, Saturday we were on the river in a boat all day long.  We made several stops to fish and go swimming in a beautiful little spot, below are a couple pictures from this adventure.  Last week I adapted this chili recipe and it was one of the best I have had in a while.  Of course because the chili was so good and because I was so hungry I completely forgot to take a picture of it  The picture you see is from the original recipe and the photo credit goes to Chef Shapeweaver. Enjoy!

Serves 4

The Ingredients
1 lb lean ground beef
1⁄2 cup chopped onion
3 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
3⁄4 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 (15 -16 ounce) can kidney beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
Sharp cheddar cheese to top the chili (optional)

The Process
1.  Cook beef, onion and garlic in 3 qt saucepan until beef is brown.  Stir in remaining ingredients except beans.

2.  Heat to boiling, reduce heat to low.  Cover and simmer 1 hour, stirring occasionally.

3.  Stir in beans.  Heat to boiling, reduce heat to low.  Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

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