Creole Chili Con Carne
2 T salad oil
1/2 c onions, minced
1/4 c celery, diced
1/2 c green bell pepper, chopped
3/4 lb ground beef, lean
1 T all-purpose flour
1 cn red beans with chili gravy (16oz)
1 c water
1/2 t salt
1/4 t hot pepper sauce
1 t steak sauce
crackers
Heat oil in large skillet; saute onion, celery and bell pepper until golden. Stir in beef; saute until red color disapppears. Stir in flour; add kidney beans, water, salt, pepper sauce and steak sauce. Simmer, stirring often, until desired thickness.
Serve with crackers or rice.
Yield: 6 Servings
Critterless Chili
3 c beans, dried, soaked, cooked
3 T chili powder
2 lg onions, chopped
2 T cumin
2 lg carrots, grated or finely chopped
2 t Cayenne bell pepper, chopped
1 T basil
6 garlic cloves, chopped
1 t thyme
1 Serrano pepper, seeded and chopped
1/4 c tamari
2 T olive oil
1 t salt or to taste
26 oz spaghetti sauce, commercial
On medium-high, stir fry vegies, garlic and serrano in olive oil for 5 minutes. Add spices; stir fry 5 minutes more. Add drained beans; stir into spices for a few minutes. Add spaghetti sauce, stir, lower heat to simmer, and cook 30 minutes.
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