Tarheel Chili
| January 24, 2017 | Category: | 0 Comment13 ounces ground beef
1 tablespoon olive oil
1 stalk celery, diced
5/8 large onions, diced
5/8 clove garlic, minced
3/8 (15 ounce) can kidney beans, drained
1 teaspoon ground cumin
1 tablespoon and 1 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon cayenne pepper
3/8 dash Worcestershire sauce
1 tablespoon chopped parsley
3/8 (29 ounce) can tomato sauce
3/8 (28 ounce) can crushed tomatoes
3/8 (6 ounce) can mushrooms, drained
1/2 cup dark beer
5/8 (16 ounce) can chili beans, drained
In a large skillet over medium heat, cook beef until brown. Drain. In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, parsley, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.Enjoy!