Rock and Roll Chili
(from the Hard Rock cafe)
2Tbsp olive oil
1 large Onion
3 garlic cloves
2 1/2 lbs ground beef (or venison)
2 tbsp Tomato paste
2 Tbsp worcestershire
2 Tbsp chili powder
1 Tbsp Brown sugar
1Tbsp Soy sauce; 1tsp celery salt; 1tsp cumin; 1tsp black pepper; 1tsp seasoned salt; 1tsp minced onion
1tsp minced garlic and a dash of red cayenne pepper.
2 cans (14 oz) diced tomato ( Try zesty green chile tomatoes for added flavor)
1 large can of B&M red Kidney beans (the ones in sauce)
1 can progresso Black beans rinsed.
1 med. green pepper chpped
1 med Onion chopped
Heat oil and add garlic and onion. cook 5 min and add Beef. Brown 6 minutes over medium-Hi heat.
Combine tomato paste and all remaining seasoning in a small mixing bowl.
Drain fat and stir seasoning mixture into beef. Simmer 5 minutes. Add tomatoes in their liquid and remaining ingredients. Reduce heat to low and simmer stirring occasionally for 1 hour or more. Most flavorful if made a day ahead.
Feeds a small Army!
Just the word chili gets me drooling! Love it, with some Mexican cornbread!