| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Meats, Tex mex, Chili | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | tb | Butter or margarine |
| 1 | md | Onion; finely chopped |
| 1 | md | Green or red pepper*; finely chopped |
| 16 | oz | Kidney beans; canned, drained |
| 16 | oz | Canned tomatoes** |
| 8 | oz | Tomato sauce; canned |
| 1 | Clove garlic; minced | |
| 1 | sm | Bay leaf |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Cumin |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Crushed oregano leaves |
| 1 | tb | Chili powder |
INSTRUCTIONS
**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. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998
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