Wednesday, January 05, 2005

chilin' part 2

made chili again last night, a few tweaks and I think it's the best one so far:

1. Add 1 extra tablespoon garlic powder
2. Mince 1 entire head of garlic and add after ground beef has browned.
3. Saute onions first, remove, cook ground beef until brown, and drain off fat.
4. Add 1-28 ounce (big) can whole tomatoes (or you could use 2-14oz cans)
5. Add 6 oz tomato paste (1/2 of a big 12oz can).

Very nice, even chili flavor with just enough spice.

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