Saturday, February 25, 2012

Homemade, Homecanned Chili 手作りのチリ

There's nothing like a warm pot of chili on a cold winter day! I got this recipe from a college roommate, Nancy, and have enjoyed it for many years.
1 lb (450g) of ground beef/mince    ミンチ 450
1 medium onion, finely chopped      たまねぎ 1個 (みじんぎり)
3 stalks celery, chopped                    セロリー 3本 (みじんぎり)
1 30-oz (850g) can whole tomatoes 缶詰のトマト 450g
1 30-oz (850g) can kidney beans      缶詰のインゲン豆  450g
1 teaspoon salt                                  しお 小さじ1こ
1 teaspoon pepper                             こしょう 小さじ1こ
1-2 teaspoons chili power (or more) 唐辛子 こさじ1-2こ
1/2 cup ketchup                                  ケッチャップ 1/2コップ

Brown ground beef, add onion and celery and simmer until somewhat tender. Add remaining ingredients and simmer until tender.
If there is any left over, it makes great canned chili: add hot chili to hot sterilised canning jars, leaving a one-inch headspace. Wipe rims clean with a bit of vinegar (it helps get all the oils off the rim for a good seal), cover with cleaned and warm lids, then screw on the rings until "finger tight" (no need to strain to get it super tight). Process in a pressure canner, 1 hour and 15 minutes for pints, or 1 hour and 30 minutes for quarts, at 10 pounds pressure.
あまれば、缶詰にするといいです。熱いチリを熱くてきれいにした缶詰用ガラスビンに入れて、きれいにしたふたとリングをかけます。圧力鍋に1リットルのビンを1時間30分、 500gのビンを1時間15分ゆでます。圧力は10ポンド(4.5キロ)です。 
Serve warm with chili sauce and cornbread--delicious!チリはご飯と食べてもパンと食べてもおいしいですよ。

What's your favorite cold-weather meal?

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