Chili-Fest
Chili-Fest
1/3 cup olive oil
2 qt. water
1 tsp. garlic
3 lb. ground beef or turkey
3 onions (chopped)
2 tsp. salt
10 tbsp. chili powder
4 tsp. cumin powder
1 tsp. red pepper flakes
2 (16 oz.) can of diced tomatoes
1 cup corn (*if frozen, defrost before adding to the other ingredients)
Saute the onions and beef/turkey in the oil. Then add in the other ingredients (except chili powder, cumin, red pepper and tomatoes) and cook for 1-1 1/2 hours, add in water as needed. Add in the chili powder, cumin, red pepper and tomatoes and cook for 50 minutes longer. Serve hot.
*Johnna’s tip: Chili goes well over rice, hot dogs and burgers. It’s the perfect comfort food and as you prepare for the festivities of the weekend and next week, this is the best dish to make in bulk for house guests. Also, there are so many variations that can be made with Chili (i.e. on top of fries, with sour cream and shredded cheddar cheese, etc.) so you shouldn’t get bored with this one until probably about Sunday…that’s when you pull out the spaghetti ingredients or the take- out menus…;-)
1/3 cup olive oil
2 qt. water
1 tsp. garlic
3 lb. ground beef or turkey
3 onions (chopped)
2 tsp. salt
10 tbsp. chili powder
4 tsp. cumin powder
1 tsp. red pepper flakes
2 (16 oz.) can of diced tomatoes
1 cup corn (*if frozen, defrost before adding to the other ingredients)
Saute the onions and beef/turkey in the oil. Then add in the other ingredients (except chili powder, cumin, red pepper and tomatoes) and cook for 1-1 1/2 hours, add in water as needed. Add in the chili powder, cumin, red pepper and tomatoes and cook for 50 minutes longer. Serve hot.
*Johnna’s tip: Chili goes well over rice, hot dogs and burgers. It’s the perfect comfort food and as you prepare for the festivities of the weekend and next week, this is the best dish to make in bulk for house guests. Also, there are so many variations that can be made with Chili (i.e. on top of fries, with sour cream and shredded cheddar cheese, etc.) so you shouldn’t get bored with this one until probably about Sunday…that’s when you pull out the spaghetti ingredients or the take- out menus…;-)
Picture source: http://en.wikipedia.org/wiki/File:Bowl_of_chili.jpg
Category: main dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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