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.)
I have to tell you that I tried this, with a couple of changes: a large can of tomato sauce, since we couldn't find 14 oz, and a package of mushrooms (chopped)... phenomenal. It has a sweetness to it that I assume comes from the bbq sauce and pepper, and it's just so, so good. We made it in a pot on the stove, and had no problems. Thank you!
(oh, and I was curious - is this recipe original to you, or from another source? I want to give appropriate credit on my recipe card.)
Whee! Glad you liked it. It isn't my recipe, but one I got from my friend's mother (one Kitty Beiko, thus the "Kitty's Chili"). It's possible the 14-oz cans of tomato sauce don't exist (Originally the recipe called for a 28-oz can, I halved it, and I know you can get 14-oz cans of other stuff, assumed it was the same for tomato sauce).
Did you make it in a slow cooker or on the stove? Did you have any problems with it being too liquid? It's very soupy when I make it in the slow cooker and I end up thickening it.
We made it in a big pot on the stove, and it's turned out very thick. Let me see if I can figure that one out... we bought whole tomatoes by accident, and Rich cut them with scissors while still in the can (so much easier than trying to slice anything), a 20-oz can or so. Ditto the Hunts tomato sauce - we could only find the bigger can, but it wasn't the full 28 oz. Probably ~ 19. Half a Spanish onion, a whole orange pepper, spices were all as listed.
Brought to a boil, then simmered for about two hours. The only other change I made was to drain the kidney beans (not listed in the directions, but it seemed like too much liquid), and added a small tub of mushrooms. My guess, looking at that all listed out, is that draining the kidney beans (2 14-oz cans) made the difference.
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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.)
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Once again, I have cause to lament the fact that I have no slow cooker. *sigh*
One day, when I have money...
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(oh, and I was curious - is this recipe original to you, or from another source? I want to give appropriate credit on my recipe card.)
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Did you make it in a slow cooker or on the stove? Did you have any problems with it being too liquid? It's very soupy when I make it in the slow cooker and I end up thickening it.
Damn it, now I want chili for supper...
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Brought to a boil, then simmered for about two hours. The only other change I made was to drain the kidney beans (not listed in the directions, but it seemed like too much liquid), and added a small tub of mushrooms. My guess, looking at that all listed out, is that draining the kidney beans (2 14-oz cans) made the difference.