🚀 go-pugleaf

I have had reasonable luck with my version of Cincinnati style chili.
There is lots of room for variance based on personal preference and
tolerance for the hot peppers.

    1 lb extra lean ground beef
    2 medium onions, chopped
    8 oz. fresh mushrooms, sliced
    1-2 green peppers, diced
    3-5 plum tomatoes, chopped (or 8 oz canned tom.)
    2 jalpeno, 1 habanero*, or 3 Thai green peppers, diced
    1 carrots, finely diced
    1 stalk celery, diced
    3-4 tbsp chili powder
    1/2 tsp garlic
    1/2 tsp oregano
    1 tbsp cinnamon
    dash cumin
    1 can dark red kidney beans, drained
    16 oz. jar Marinara sauce, tomato sauce, or spaghetti sauce.
    salt and pepper to taste


* Habaneros are the hottest peppers of hall and should be handled with
extreme caution.

Saute all the veggies (except the 'shrooms, tomatoes, and beans) in
olive oil.  Be extremely careful with the hot peppers; discard seeds
to lessen effect. Add all seasonings and herbs except for chili powder,
cumin, and cinnamon. Add mushrooms after 3-4 minutes.  Then add ground
beef and break up chunks.  When browned, lower to simmer.  Then add
tomatoes, then sauce and beans, then remaining seasonings.  Continue
to stir and simmer on lowest heat for 1-2 hours.

If you have the patience, allow to cool slightly, then refrigerate.
Reheat and simmer on lowest heat for 1-2 hours, then serve with rice
and/or tortilla chips and Tobasco sause to taste.

   /|/| /||)|/  /~ /\| |\|)[~|)/~   |   Everyone's entitled to MY opinion.
  / | |/ ||\|\  \_|\/|_|/|)[_|\\_|  |      goldberg@oasys.dt.navy.mil
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