Title: CHILI *** (FDGN81E)
Categories: Main dish, Beef, Tex-mex
Yield: 4 servings
1 lb Lean ground beef
1 tb Butter or margarine
1 ea Med onion; finely chopped
1 ea Medium green or red pepper*
16 oz Can kidney beans, drained
16 oz Can tomatoes**
8 oz Can tomato sauce
1 ea Clove garlic; minced
1 ea Small bay leaf
1/2 ts Salt
1 ts Pepper
1/4 ts Cumin
1/4 ts Dried basil
1/4 ts Crushed oregano leaves
2-3 t chili powder *Finely chopped **drained, cut
into bite size pieces In a heavy pot melt butter.
Crumble meat into pot. Cook a few minutes until meat
is no longer pink. Remove. To the pot, add onion and
pepper. Cook a few minutes, stirring, until vegetables
are soft. Add meat. Stir to combine. Add remaining
ingredients. Heat to a boil.Reduce heat. Cook,
stirring occasionally, at least 45 minutes. Remove bay
leaf. Serve immediately. FROM: JACQUELINE HLAVATY
(FDGN81E)
