Kitty's Chili (I halved the recipe for you as the original makes HUGE amounts. This recipe will serve 3-4 people)
3/4-1 pound lean ground beef 1/2 green and 1/2 red pepper chopped (Or 1 whole red pepper or 1 whole green pepper) 1 medium onion or 1/2 spanish onion chopped 1/2 cup Diana Barbecue Sauce Gourmet Original 1 14-oz can tomato sauce 1 small can (14 oz if you can find it) diced tomatoes 1-2 cans red kidney beans (19 oz size) 2 tsp dried parsley 1 tsp salt 1 tsp pepper 1.5 tablespoons chili powder (or to taste, more if you like more) 1 bay leaf.
Brown beef, drain fat. Add the onions and peppers and cook until the onions are soft. Stir in the remaining ingredients and bring to a boil, reduce the heat and simmer for 1-2 hours. Remove bay leaves and serve.
I usually make mine in the crockpot and let it simmer all day. If you find that it's soupy, add some cornstarch mixed with water to thicken (I have to do this when I use my slow cooker because it doesn't boil down like it would if it were left on the stove.)
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(I halved the recipe for you as the original makes HUGE amounts. This recipe will serve 3-4 people)
3/4-1 pound lean ground beef
1/2 green and 1/2 red pepper chopped (Or 1 whole red pepper or 1 whole green pepper)
1 medium onion or 1/2 spanish onion chopped
1/2 cup Diana Barbecue Sauce Gourmet Original
1 14-oz can tomato sauce
1 small can (14 oz if you can find it) diced tomatoes
1-2 cans red kidney beans (19 oz size)
2 tsp dried parsley
1 tsp salt
1 tsp pepper
1.5 tablespoons chili powder (or to taste, more if you like more)
1 bay leaf.
Brown beef, drain fat. Add the onions and peppers and cook until the onions are soft. Stir in the remaining ingredients and bring to a boil, reduce the heat and simmer for 1-2 hours. Remove bay leaves and serve.
I usually make mine in the crockpot and let it simmer all day. If you find that it's soupy, add some cornstarch mixed with water to thicken (I have to do this when I use my slow cooker because it doesn't boil down like it would if it were left on the stove.)