Chili

Author: Killis Haraway

Ingredients:

1 1/2 lb ground sirloin or other high quality ground beef
2 Tbs butter or olive oil
1 medium onion chopped finely
1 bell pepper chopped
1 can Herdez salsa Verde
1 can Rotel tomatoes
2 Tbs Ancho chili powder
2 Tbs ground cumin
1 Tbs basil
1 8 Oz can tomato sauce
1 Tbs Louisiana hot sauce
1 Tbs Tabasco sauce
1/4 C water (may be used to tweak the consistency)

Method:

Prepare all ingredients in advance and lay them out in an organized fashion.

Add ground beef to a cast iron skillet and brown with the butter or oil. Move meat to the side making room for the vegetables. Add peppers and onions and cook until tender. Mix meat with the peppers and onions. Add the chili powder and cumin and mix well. Add the Rotel tomatoes and salsa and mix with the spices. Stir in the tomato sauce, hot sauces and simmer over medium heat for 15-20 minutes. If the sauce is too thick add a little water to tweak the consistency.

I usually prefer chili without beans. If beans are desired then they can be added when the dish is served.