We ate this tonight over hot dogs, toasted up the bun with some "butter" on top of the stove, served it with a little mustard or mayo, whichever everyone liked.
1 pound protein crumbles
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1. In a 3-quart saucepan stir protein crumbles, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in Worcestershire sauce, tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
A variation:
Cincinnati-Style Chili: Prepare as above, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce.
To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
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