Pamela Peters Chili Recipe
Yield: 8 -10Recipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Written by Linda Beaulieu,
1 T: Cumin,
1 1/2 lbs: Lean ground beef,
1 t: Freshly ground black pepper,
2 T: Olive oil,
1 t: Salt,
2 each: Ounces jalapeno peppers,
1/2 t: Crushed red pepper,
-cut into 1/4-inch dice,
2 lbs: Fresh tomatoes, peeled,
6 each: Ounces red pepper, cut into
-seeded and chopped,
-1/4: -inch dice,
1 each: , (15-ounce) can tomato puree
6 each: Ounces yellow pepper, cut
8 each: Ounces black beans, cooked
-into 1/4-inch dice,
1/4 bunch: Fresh cilantro, chopped
8 each: Ounces onion, cut into
Juice from 1 whole lime,
-1/4: -inch dice,
1 pint: Sour cream,
4 each: Cloves garlic minced,
8 each: Ounces Monterey Jack,
2 T: Chili powder,
-cheese, shredded
1/2 T: Oregano,
Directions:
Method: Brown the ground beef over medium heat. Drain excess fat and
reserve beef. In the olive oil, saute the peppers and onion until
translucent. Add garlic and cook for 1 minute. Add seasonings and
cook for another couple of minutes. Add tomatoes and tomato puree.
Cook for 30 to 45 minutes. Add cooked black beans and cilantro;
simmer an additional 10 to 15 minutes. Serve with generous amounts of
sour cream combined with lime juice. Garnish with Monterey Jack
cheese and sprigs of cilantro.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
reserve beef. In the olive oil, saute the peppers and onion until
translucent. Add garlic and cook for 1 minute. Add seasonings and
cook for another couple of minutes. Add tomatoes and tomato puree.
Cook for 30 to 45 minutes. Add cooked black beans and cilantro;
simmer an additional 10 to 15 minutes. Serve with generous amounts of
sour cream combined with lime juice. Garnish with Monterey Jack
cheese and sprigs of cilantro.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp