WKYT - Chef Walter - Recipes

Christmas Chili Thursday, December 23, 2010

Ingredients

1 ½ to 2 lbs lean beef, cut into small pieces
1 24 oz jar salsa (mild, medium or hot to your taste)
4 TBSP chili powder
1 tsp cumin, ground
2 or 3 cans black beans, drained, rinsed and drained again
V-8 or tomato juice to thin to desired consistency

Directions

Saute beef in a heavy soup pot until no color remains. Drain any excess fat. Add chili powder and cumin and stir to mix. Add salsa and beans and allow to come to a boil. Taste and adjust seasonings. Add juice to desired consistency. Bring back to a full boil and reduce heat to a simmer. Cover and allow to simmer, stirring occasionally, about 30 minutes to blend flavors. Serve hot with grated cheese, sour cream
and oyster crackers
I use Food City’s precut stir fry beef for this. Simple cut the pieces of beef crosswise to make small pieces and proceed as above. As you remember, I am a big fan of Salsaman salsa which you will find in the produce section at Food City. However, any good salsa will work.

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