Thursday, October 18, 2007


Someone posted this recipe on pinchingyourpennies website and I had all the ingredients needed to make this chili so we gave it a try. It was actually really good. I used dried beans that I precooked instead of canned beans. I also only used about 1/2 lb of ground beef. We topped the chili with cheddar cheese, green onions, and sour cream. I served cornbread muffins with the chili.

Fannie Flaggs Chili (Whistle Stop Cafe)
2 lbs. ground beef (I only use 1 lb.)
2 medium onions chopped and peeled
3 cloves of garlic - minced
3 C. beef broth
1 15 oz can tomato sauce
2 14 oz cans diced tomatos - undrained
3 T uncooked oatmeal
1 tsp. salt
1 T sugar
1 T chili powder
1/8 t cheyenne pepper or hot sauce
3 cans beans - mix and match kinds (I cook mine from dry the morning of in the slow cooker.)Cook beef, garlic, and onion until browned. Add all ingredients but beans. Bring to a boil. Simmer 40 minutes and then add beans. Simmer partially covered for 20 minutes. Serve.

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