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-> [Chili, Herbs & Spices] -> [New-fangled chili Recipe] |
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New-fangled chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Zucchini, diced | | 1/2
| lbs | Ground beef, lean | | 1/2
| cup | Green peppers, chop | | 1/2
| cup | Chopped onions | | 8
| oz | Tomato salsa, mild | | 1/4
| cup | Red wine | | 1/4
| cup | Raisins | | 1
| tbsp | Tomato paste | | 1/2
| tsp | Salt | | 1/4
| tsp | Cinnamon | | 1/4
| tsp | Ground allspice | | 15
| oz | Red kidney beans, canned, dr | | | Sour cream | | | Sliced green onion | | | Grated cheddar cheese |
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Procedures:
| 1 | Place zucchini, beef, green pepper and onion in a 2-quart saucepan. | | 2 | Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp. | | 3 | Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. | | 4 | Cover and simmer 10 minutes., stirring occasionally. | | 5 | Stir in beans. | | 6 | Continue cooking 5 minutes or until heated through. | | 7 | Serve in bowls topped with grated cheddar cheese, sour cream and green onion. | | 8 | Laura workman |
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