| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Finely chopped onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Chili powder |
| 2 |
tb |
Cumin |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Ground red pepper; (up to 1/2) |
| 3 |
lb |
Lean ground beef |
| 28 |
oz |
Tomatoes; canned, coarsely chopped |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in large skillet over medium heat. Add onions and cook until
softened, 3 minutes. Add garlic; cook 30 seconds. Stir in chili powder,
cumin, salt and peppers; cook 1 minute. Increase heat to medium-high. Add
beef; cook, stirring, until meat is no longer pink, 5 minutes. Stir in
tomatoes; simmer 20 minutes. (Can be made ahead. Cool. Transfer to 2
1/2-quart microwaveproof bowl. Cover and refrigerate up to 24 hours.
Microwave covered on High 12 minutes, stirring every 3 minutes, or until
hot.) Stir in cilantro.
Makes 8 cups.
Prep time: 10 minutes Cooking time: 30 minutes Degree of difficulty: Easy
Microwave
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : : Wednesday, December 31, 1997 6:12 AM Here's a simple chili recipe
that you can serve up in less than 45 minutes. It's delicious as is--but
feel free to add or decrease the amount of spice according to your
preference.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on
Jan 1, 1998
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