Highland Chili
from the kitchen of Sybil Campbell Roberts
Highland Chili
Ingredients
1 pound Highland beef
1 yellow onion, finely chopped
1 red or green bell pepper, stemmed, seeded and finely chopped
2 tablespoons plus 2 teaspoons chili powder
1 large clove garlic, minced
1 jalapeño pepper, seeded and chopped
1 can (28 ounces) tomatoes, diced, with juices. (I used 6-8 fresh roma tomatoes from the garden)
1 can (8 ounce) tomato sauce. ( I used 1 pint of homemade tomato sauce)
½ teaspoon ground cumin
½ teaspoon dried marjoram
¼ teaspoon dried thyme
1 can (15 ounces) chili beans, small red beans or kidney beans, drained and rinsed. (I used two cans pinto beans)
Instructions
Cook ground beef in large skillet until it crumbles.
Throw everything into a crock pot except the beans and let it simmer all day on low.
15 to 20 minutes before serving add the beans, stir and cover until they are warm.
Makes 6-8 servings.
Enjoy!
Heartland Highland
Cattle Association
Promoting the unique characteristics of Highland cattle since 1994.