January 08, 2019
I know SuperBowl isn't for another few weeks till February (and sadly our Bears will not be featured this time around next year go Bears!), but now is about the time we get get your halftime chili recipes down. In general this is a nice hearty winter warmer anytime but a real touchdown during football time where those crockpots really get cranking.
There are so many different types you could never have tried them all and Hubby recently tried a venison version that was real good I'm trying to get the recipe for. Ever bake chili? This recipe today is a real spicy and tasty version that you bake. Serve it up with some cornbread on the side. on the side (sour cream, shredded cheese, crackers, green onions etc..)
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SPICY BEEF BAKED CHILI
1 1/2 cups dried pinto beans
5 1/2 cups water
1 pound round steak, trimmed, cut into 1-inch pieces
2 1/2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp cayenne pepper
1 1/2 cups onion, chopped
3 cloves garlic, minced
3 1/2 cups tomato sauce
Preheat oven to 325 degrees. Rinse beans thoroughly and
sort through to remove dirt. In a large Dutch oven,
cover beans and water, and heat to a boil. Boil for two
minutes. Add remaining ingredients and stir. Cover and
bake in oven until beef and beans are tender, about 4
hours. Remove from oven and stir. Serve with a small
amout of sour cream, chopped green onions and shredded
cheddar cheese as toppings.
Yield: 8 Servings
Category: Soups & Stews
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~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
MAKE YOUR OWN CHILI POWDER:
Here's a recipe you can conjure up on your own for chili powder.
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder
Combine all ingredients; store in an airtight container. Glass
jars are best for keeping spices.