Ground Beef Chili

This is the best Chili Recipe I have and it has been modified to perfection. I usually make the large version that stores and freezes well, providing you don't take the leftovers to work as lunch!

GROUND BEEF CHILI
3 lbs = 1.36 kg ground beef
1 large onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
2 19 oz = 540 ml cans kidney beans, rinsed
1 29 oz = 680 ml can tomato puree
1 16 oz = 430 ml jar salsa - mild, medium or hot
1 19 oz = 540 ml can diced tomatoes, undrained
1 30 oz = 900 ml Condensed beef broth
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 tablespoons steak sauce (HP or other)
1 small box mushrooms
1.5 teaspoons of Kitchen Bouquet browning & Seasoning sauce (optional - adds rich colour

Brown ground beef, drain. Add butter and fry onion, green pepper and celery. Mix all ingredients except mushrooms, add lastly. Bring to a boil, then simmer for at least 1 hour. Serves 16 guests.

Epic Tomatoes by Craig LeHoullier

I just received a copy of "Epic Tomatoes" by Craig LeHoullier. It has great illustrations and photography along with detailed information on heirloom tomatoes, contemporary hybrid varieties, growing secrets and troubleshooting diseases and pests that affect the noble tomato. An online preview version is available to get a taste of the printed book. I've decided to grow an heirloom called "brandywine" and "cherokee purple" this summer, so I'll keep you appraised of my results!

Welcome to from "Garden to Kitchen" by Garry Carter

I have always enjoyed gardening, cooking, visual arts and  photography, so my Blog will incorporate my interests and hopefully yours!
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Gardeners that plant from seed usually start around April 1st, so spring is just around the corner.