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-> [Beef, Chili, Herbs & Spices, Meats, Tomatoes] -> [Green tomato chili Recipe] |
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Green tomato chili
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| Artist: |
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| Categories: |
Beef, Chili, Herbs & Spices, Meats, Tomatoes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 2
| tbsp | Extra-virgin olive oil | | 2
| | Garlic cloves, minced | | 2
| | Yellow onions, chopped | | 1
| lbs | Lean beef round, coarsely | | | -chopped | | 2
| cup | Green tomatoes, peeled and | | | -chopped | | | Zest of 1 lemon, grated | | 1
| tbsp | Fresh lemon juice | | 2
| cup | Red kidney beans, preferably | | | -home made | | 2
| tsp | Chili powder | | 1/8
| tsp | Ground cayenne pepper | | 2
| tbsp | Stone-ground cornmeal | | | Salt and pepper to taste |
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Procedures:
| 1 | Heat the oil in the saucepan over medium heat. | | 2 | Add the garlic and onions and saute until the onion is tender, 5 to 7 minutes. | | 3 | Add the beef and cook, stirring, until it loses its red color. | | 4 | Stir in the tomatoes, lemon zest, lemon juice, kidney beans and 2 cups of water. | | 5 | Combine the chili powder, cayenne and cornmeal. | | 6 | Stir the spice mixture into the chili. | | 7 | Bring to a gentle boil, stirring all the while. | | 8 | Reduce the heat to a simmer and cook for 1 to 2 hours, stirring occasionally, until the mixture thickens. | | 9 | This chili can be cooked covered or uncovered. | | 10 | Uncovered, it will thicken more quickly. | | 11 | Taste and add salt and pepper, if needed. | | 12 | Serve in heavy pottery bowls. | | 13 | Makes 1 ?quarts or 4 moderate servings. |
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