Jean Stapleton’s Chili

Jean Stapleton’s Chili

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Jean Stapleton’s Chili

1 pound fresh mushrooms or 2 cans (6 to 8 ozs. each) sliced mushrooms
6 tbsps. butter (or margarine)
1/4 cup instant minced onion
1/4 tsp. instant minced garlic
1/4 cup water
2 lbs. lean ground beef
1 can (2 1bs. 12 ozs.) tomatoes, broken up
1 can (1 1b. 4 ozs.) red kidney beans, drained
1 tbsp. chili powder
2 tsps. salt
1 tsp. ground cumin
2 cups cooked spaghetti, cut up

Clean and slice fresh mushrooms (or drain canned mushrooms). In a large skillet melt 3 tbsps. of the butter. Add mushrooms and saute 5 minutes. Set aside. Rehydrate onion and garlic in water for 10 minutes. In same skillet melt remaining 3 tbsps. butter. Add onion and garlic; saute for 2 minutes. Add ground beef one third at a time; cook and stir until brown, about 5 minutes. Add tomatoes, kidney beans, chili powder, salt and cumin; stir well. Bring to boiling point. Reduce heat, cover and simmer for 20 minutes. Add reserved mushrooms and spaghetti. Cover and simmer for a few minutes longer. Serve with corn chips and shredded cheddar cheese if desired. Serves 8.

http://classiccelebrityrecipes.blogspot.com/2017/06/recipes-by-jean-stapleton-chili-lobster.html

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