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     Title: Firehouse Chilli
Categories: Beef, Vegetables, Herbs, Chilies
     Yield: 16 servings

     2 tb Oil
     4 lb 90% lean ground beef
     2 md Onions; chopped
     1 md Bell pepper; chopped
    64 oz Pinto beans (4 cans)
    28 oz Stewed tomatoes (3 cans);
          - cut up
14 1/2 oz Can beef broth
     3 tb Chilli spice mix
     2 tb Ground coriander
     2 tb Ground cumin
     4 cl Garlic; minced
     1 ts Dried oregano

 In a Dutch oven, heat oil over medium heat. Brown beef
 in batches, crumbling meat, until no longer pink; drain
 and set aside. Add onions and green pepper; cook until
 tender. Return meat to Dutch oven. Stir in remaining
 ingredients. Bring to a boil. Reduce heat; simmer,
 covered, until flavors are blended, about 1 1/2 hours.

 Recipe by Richard Clements, San Dimas, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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