| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili | 6 | Servings | |
INGREDIENTS
| 2 | tb | Margarine |
| 2 | Onion; chopped | |
| 2 | lb | Ground beef |
| 2 | cn | (#2 cans) tomatoes |
| 4 | ds | Worcestershire sauce |
| 1 | cn | (#300) chili beans |
| 4 | tb | Chili powder |
| Salt and pepper to taste | ||
| 1 | ts | Sugar |
INSTRUCTIONS
Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving. Fire Alarm Chili from College Park, Georgia's Station NOTE: FOR HEART-HEALTHY CHILI, SUBSTITUTE GROUND TURKEY FOR BEEF IN THE ABOVE RECIPES. Formatted by Mary Wilson, BWV02B, San Diego, Jan 1994. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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