Sunday, December 7, 2014

Time to Refuel-Make a Batch of Chili

Sometimes even Santa has to take time to recharge and refuel to keep on going. Maybe trying all those Christmas cookies at each stop has given him "sugar overload"

and the realization he needs to lose some weight.

Perhaps you are finding your days seem to be on sugar overload with holiday baking and extra socializing. Recharge and refuel by making a large batch of chili. It's perfect for a crowd and nice to have on hand when you don't feel like cooking, The chili freezes well and tastes better made a day or two ahead to maximize flavors. The recipe serves 8-10.
  • 3 lbs. cooked hamburger, drained and crumbled
  • 2 jars each (26 oz.) of spicy tomato basil sauce or Marinara
  • 2 cans each (14.5) diced tomatoes basil, garlic, oregano 
  • 1-cup ketchup
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 cups water
  • 4 TB. lemon juice
  • 2 TB. brown sugar 
  • 2 ½ tsp. Worcestershire sauce 
  • 2 tsp. cider vinegar
  • 1 tsp. dry mustard
  • 3 cans light red kidney beans drained and rinsed
  • 3-4 TB. chili powder
  • Brown hamburger with onions, celery, salt and pepper to taste. Drain and crumble.
  • In a crock pot or soup pot add hamburger mixture with rest of ingredients. Mix well.
  • Simmer on low heat several hours stirring occasionally.

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