Difference between revisions of "Italian-style Chili"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
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# Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. | # Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. | ||
# Garnish as desired. | # Garnish as desired. | ||
| − | # Refrigerate leftovers. | + | # Refrigerate leftovers. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Chili Recipes]] | [[Category:Chili Recipes]] | ||
Revision as of 08:52, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Borden, Inc.
- Makes about 2 quarts
Ingredients
- 1 pound lean ground beef
- ¾ cup chopped onion
- 1 jar tomato and basil pasta sauce (26 oz)
- 1½ cups water
- 1 can whole tomatoes, undrained and broken (14.5 oz)
- 1 can sliced mushrooms, drained ( 4 oz)
- 2 oz sliced pepperoni (⅓ cup)
- 1 tbsp beef bouillon or 3 beef bouillon cubes
- 1 tbsp chili powder
- 2 tsp sugar
Directions
- In large kettle or dutch oven, brown meat with onions; pour off fat.
- Add remaining ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
- Garnish as desired.
- Refrigerate leftovers.
