Saturday, November 6, 2010

Big T's Chili Chowder (Organic Beef)

That's my newest toy (Paula Dean Stock Pot) on the Egg...and you won't find any broth or soup in my chili...that's why I picked CHOWDER as the moniker instead of Chili "Soup"...This recipe won the University of Missouri Finance Departments United Way Chili Cook Off in 2009...I was quite honored! 


2 lb.- Lean Ground Beef (Organic -Missouri Legacy Beef)
Garlic Salt
1-Large Vidalia Onion (or sweet)
Garlic Pepper
2 -28 oz. Cans of Peeled Tomatoes
1/2 Medium - Garlic Bulb
2 -16 oz Bush Dark Red Kidney Beans
16 oz. Barilla Elbow Macaroni (depends on how thick you want the chowder)
Lysander’s Chili Seasoning
Preparation and Cooking Directions
1. In a large soup kettle or stock pot, brown the ground beef with chopped Onion and 4-8 cloves of garlic (to taste). Stir and continue browning until medium well.
2. Add 2 to 4 TBS Lysander’s Chili Seasoning then add ½ tsp of Garlic Salt and a pinch of Garlic Pepper (to taste) and finish browning the beef.
3. Add the Kidney Beans and Tomatoes, slightly chopped in the can (do not drain either)
4. Bring to a boil and reduce heat. Stir and cover then simmer for 40 minutes
5. Add Elbow Macaroni (dry) and 16 oz. of water then simmer for 10-20 minutes, stirring frequently
Finished product will be thick like chowder & not soupy; you MUST serve with Green Onions. Serves 8 – The gas rating is a 5 on a scale of 10