2LaneCruzer
Super Member
I may be straying from the original topic a bit, but here is a recipe for green chili that I really like. I got the basic recipe from the winner of a chili cook off...note that it contains celery; something I never thought of putting in chili. Any way, hope you like it.
2 pounds course ground chili meat
1 large yellow onion - chopped
1 cup chopped celery
1 15 oz can diced tomatoes (not stewed...or the equivalent of frozen from last summer's garden).
2 cans Rotel tomatoes/green chiles (your choice of original or hot) Optional: You can substitute another can of diced tomatoes.
1 Package of Williams Chili Seasoning
(I like to add a couple small cans of mild, diced green chiles also)
One 15 oz can of red kidney beans; drained
One small can of tomato sauce
Add onions and celery and a dash of olive oil to a stew pot. Heat on high heat until onions begin to clarify; stirring often.
Crumble and brown chili meat. Drain, if desired. Add the rest of the ingredients and seasoning. Cover and simmer 2 hours; stirring occasionally.
Green Chili
2 pounds course ground chili meat
1 large yellow onion - chopped
1 cup chopped celery
1 15 oz can diced tomatoes (not stewed...or the equivalent of frozen from last summer's garden).
2 cans Rotel tomatoes/green chiles (your choice of original or hot) Optional: You can substitute another can of diced tomatoes.
1 Package of Williams Chili Seasoning
(I like to add a couple small cans of mild, diced green chiles also)
One 15 oz can of red kidney beans; drained
One small can of tomato sauce
Add onions and celery and a dash of olive oil to a stew pot. Heat on high heat until onions begin to clarify; stirring often.
Crumble and brown chili meat. Drain, if desired. Add the rest of the ingredients and seasoning. Cover and simmer 2 hours; stirring occasionally.
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