INGREDIENTS

INSTRUCTIONS

Part 2 of 2     MAKE THE CHILI CON CARNE:  In a kettle cook the  onions
in the oil over moderately low heat, stirring occasionally,  until they
are softened, addthe garlic and the carrots, and cook the  mixture,
stirring, for 1 minute. Add the chuck and cook it over  moderate heat,
stirring and breaking up any lumps, for 10 minutes, or  until it is no
longer pink. Add the chili powder, the cumin, the  paprika, the organo,
and the red pepper flakes and cook the mixture,  stirring, for 1
minute. Add the tomato sauce, the broth, and the  vinegar, bring the
mixture to a boil, and simmer it, covered,  stirring occasionally, for
50 minutes to 1 hour, or until the meat is  tender. Add the kidney
beans, the bell peppers, and salt and black  pepper to taste and simmer
the mixture, uncovered, for 15 minutes, or  until the bell peppers are
tender. Arrange a biscuit, heated and  split, on each of the 6 dinner
plates, spoon the chili con carne over  the bottom half, and cover it
with the top half of the biscuit.  Serves 6. Gourmet February 1990
Recipe By     :  From:                                 Date: 05/28
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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