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2 lbs lean ground sirloin
1 lb ground pork
1/4 C Oilerie Sun Dried Tomato evoo
1 large onion, chopped
1 large green bell pepper, chopped
1 (28-ounce) can stewed tomatoes, drained and coarsley chopped, liquid reserved
3 stalks celery, chopped
1 Tbl minced garlic
3 Tbl beef flavored soup base
1 (15 ounce) can tomato sauce
1/2 C water
2 Tbl Curt's Table Spice, available in all Oilerie Olive Oil Bar stores
1 (.6 ounce) box of Spicely Chile con Carne seasoning, available in all Oilerie Olive Oil Bar stores
1 (15 ounce) can of light red kidney beans, drained
1 (7 ounce) box of elbow macraroni
1 medium orange bell pepper chopped
Heat the sun dried tomato evoo in a large pot over medium high heat. Working in small batches, brown the sirloin and the pork. Remove browned meat from the pot with a slotted spoon. When all of the meat has been browned, add the onions and green bell pepper to the pot and, stirring constantly, cook until the onions are translucent. Lower heat to low and placed the meat back into the pot. Add the chopped stewed tomatoes as well as their reserved liquid. Stir to combine. Add the celery, garlic, beef soup base, tomato sauce, water, Curt's Table Spice and the box of Chile con Carne seasoning. Stir well to combine all ingredients. Cover the pot and allow it to gently simmer for 1 to 1-1/2 hours. Remove cover and add the box of elbow macaroni and the light red kidney beans. Raise heat to medium or until the pot begins to boil, then reduce heat to low. Stir well, cover and cook for 10 minutes more or until the macaroni is tender. Stir in chopped orange bell pepper and cook for another 5 minutes. Serve with shredded Wisconsin Cheddar cheese.Recipe Pictures - Hover cursor to scroll if several images:
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The Best Chili Ever ! Nice and rich bursting with flavor, and just the perfect touch of heat. Eagerly waiting for my next bowl. Left by: Amy Jo Campbell (March 12th 2011)
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