Tuesday, September 04, 2012

Chutney Chili

1 8 oz jar of Major Grey's Chutney (I like the Patak's brand.)
3 16 oz cans of red kidney beans
1 lb beef, browned and drained
1 rib of celery, diced
1 sm onion, diced (opt)
5 cloves of garlic, diced
1 sm bell pepper, diced
1/2 pt of stewed tomatoes, chopped

When you brown the beef, that's a good time to cook the onion if you want to make it less potent and it's also a good option to saute the garlic then too. It helps mellow the flavor.

In your crockpot, combine all of the above and mix. Cook on low for 24 hours, stirring at the 8 hr mark and adding water as necessary.

Your chili will be thick enough to stand a spoon up in it. This is what you want. :)

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