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Chili a la Franey recipe (Main Dish)

Yield: 8 or more servings

1 lb ground pork, lean and coarsely ground
1 lb ground beef, lean and coarsely ground
1 tablespoon olive oil
2 cups onions, chopped fine
1 cup green pepper, chopped fine
1 tablespoon garlic, chopped fine
1 cup celery, chopped fine
1 tablespoon dried oregano, crumbled
2   bay leaves
2 teaspoons ground cumin
2 tablespoons chili powder
3 cups tomatoes in tomato paste
1 cup beef broth
1 cup water
some   salt to taste, if desired
some   Freshly ground pepper to taste
1 teaspoon dried hot red pepper flakes
2 cups drained kidney beans
some   sour cream
some   lime slices
some   shredded cheddar cheese
some   chopped iceberg lettuce

Posted by ML on Jan 27, 2011


1. If possible, have pork and beef ground together

2. Heat oil in large heavy skillet and add meat. Cook, chopping down and stirring with side of heavy metal kitchen spoon to break up lumps.

3. Add onions, green pepper, celery, garlic, oregano, bay leaves, cumin and chili powder. Stir to blend well.

4. Add tomatoes, broth, water, salt and pepper. Add red pepper flakes. Bring to a boil and cook stirring often, about 20 minutes. Add beans and cook 10 minutes longer.

Serve with a dollop of sour cream and lime wedges, if desired

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