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BIG COOKING - RUTH'S CHILI
RUTH’S CHILI
A family staple for us with four growing children. Great to send home with the college student, in meal size tubs, or to freeze for future meals. 1kg lean ground beef
2 large onions, chopped
6 large celery stalks, chopped
1 green pepper, seeded & chopped
2 cloves of garlic, minced
2 cups of sliced or quartered mushrooms 1tsp salt
2 tbsp chilli powder
2 19oz cans of brown beans
1 19oz can of black beans
2 19oz cans of red kidney beans
2 19oz cans of 6 bean medley
2 28oz cans of mashed stewed tomatoes or diced tomatoes Sautee vegetables in butter starting with celery, then onions.
Add the green pepper, stir. Finally, add the mushrooms and garlic. In a large soup pot, set on a simmering ring, brown the ground beef. Add the sautéed vegetables. Season with chilli powder, salt and pepper. Drain the beans. Add to the meat and vegetable mixture. Add the tomatoes. Combine well and simmer on medium low heat for 30 minutes. Stir periodically to prevent scorching. Taste and adjust seasoning if necessary. . Simmer for at least another 30 minutes. Stir periodically to prevent scorching. Tastes better the longer it simmers. Serves 8 with leftovers. (maybe). Freezes well Serve with crusty bread, toast or garlic bread. Accompany with a bright, colourful green salad. Suggested toppings for the chilli: Grated cheese, chopped green onions, crunchy noodles. Serving suggestions: Serve over a bed of rice, potatoes, French fries, noodles or polenta.
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May, 2012
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