Richie’s Chili
"My recipe was put together after tasting other Chiles. I combined the ingredients that I tasted."
Ingredients
| Ingredient | Quantity |
|---|---|
| chop meat (cut up beef can be used) 1 cans kidney beans (or pre soaked dried beans) Optional 1 or more cans of other beans, such as navy beans, black beans, etc. 1 medium onion, chopped 1 bell pepper, chopped 1 clove garlic, chopped 1 8 ounce can of tomato paste or sauce or other tomato equivalent 1 T cooking oil 1 T chili powder (to taste) 1 t salt (to taste) 1/2 t pepper (to taste) 1/2 cup of water | 1 pound, 1 can, 1 can, 1 medium, 1 each, 2 each, 1 each, 1 Tablespoon, 1 Tablespoon, 1 teaspoon, 1 teaspoon, 1/2 cup |
| kidney beans (or pre‑soaked dried beans) | |
| Optional other beans, such as navy beans, black beans, etc. | |
| onion, chopped | |
| bell pepper, chopped | |
| clove garlic, chopped | |
| 8 ounce can of tomato paste or sauce or other tomato equivalent | |
| cooking oil | |
| chili powder (to taste) | |
| salt (to taste) | |
| ground pepper (to taste) | |
| water |
Directions
In a medium sized pan add oil and brown meat
Add onion, pepper, and garlic, brown to taste
Add tomatoes, beans and spices
add water, bring to boil stirring, reduce heat to simmer
cover and simmer for 1/2 to 1 hour, until reduced to desired thickness
may be served over rice or noodles
top with Cheddar cheese and/or crackers