BELLI CHILI - a "Lazy Gourmet" recipe

CHILI - HOLD THE BEANS!

Years ago when I made chili I was married to a fellow who didn't like beans. So I replaced beans with mushrooms, cut in pieces, or a can of mushrooms stems and pieces when times were tough. I revamped the recipe (after divorce) and now it's made with chili beans and Baby Bellas, so I call it "BELLI CHILI" and it's yummy!

half a pound ground meat of any kind - leftover ham, pork, beef, whatever's in the fridge/freezer

half stalk of celery with some leaves

bay leaf

1 teaspoon chili powder

10 or 12 baby portobella mushrooms, cut in quarters

1 can Bush's chili magic

1 can Bush's mild chili beans

1/2 can of tomato paste, a leftover tomato, peeled, or half a medium size can of peeled tomatoes, or all three if you want

2 or 3 garlic cloves, chopped

half an onion, chopped

1/2 teaspoon sea salt

chives and parsley fresh chopped from the garden or teaspoon of each dried

Pour a tablespoon of olive oil into a big pot. (I use an old Presto pressure cooker without the rubber around the lid, super heavy duty aluminum). Brown meat, garlic, onion, celery; add in the rest of the ingredients and add water, rinsing out each can with about half a can of water. Sprinkle teaspoon of chili powder on top, stir in. Add sea salt to taste if desired. Cook 2 hours or so, stirring every now and then to keep it from sticking to the bottom of the pot.

Serve: put 1/4 cup cottage cheese in bottom of soup bowl, heat 30 seconds in microwave, add chili, grate sharp cheddar or add shredded mozzarella on top, return ot microwave and heat about a minute to melt top cheese.

Here's that magic cottage cheese again -- cuts the tomatoey flavor some, also it gets nice and gooey!




Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working