Patty's Chili

(by Gina Daidone)

1 c. raw rice

pinch of salt

olive oil to coat pan

1 lb. ground beef

1/2 red or green bell pepper, chopped

1/2 c. white onion, chopped

15-oz. can pink or kidney beans

12 oz. canned tomato sauce

salt and pepper to taste

chili powder to taste

2 – 3 dashes Adobo sauce

Combine rice and salt with 2 c. water.

Bring to a boil, lower heat, and cook until done.

Drizzle a large frying pan with olive oil.

Over medium heat, brown the ground meat, breaking it up.

Drain and discard excess fat.

In the same frying pan, combine peppers and onions with browned meat.

Add beans, tomato sauce, and 1/2 c. water

Add salt, pepper, chili powder, and Adobo.

Bring to a boil, cover, and let simmer, stirring occasionally for 20 - 30 minutes.

Serves 4.

(Read Warming Our Chili Hearts, the story that accompanies this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent