| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Ethnic, Chili, Groundmeat, Meats, Main dish |
7 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Ground beef |
| 2 1/3 |
|
Large onion, chopped |
| 2 1/3 |
ts |
Minced garlic |
| 2 1/3 |
tb |
Cumin |
| 4 2/3 |
ts |
Oregano |
| 4 2/3 |
tb |
New Mexico chili powder |
| 2 1/3 |
tb |
Chili powder |
| 1 |
c |
Red wine to start * |
| 9/16 |
c |
Cornmeal |
| 2 1/3 |
c |
Water |
INSTRUCTIONS
TRY 1 CUP OF CHILI POWDER
Saute beef and onion until meat is no longer red. Add garlic and saute for
1 minute, making sure to break up the meat. Add all other ingredients
except the cornmeal. Simmer for 1 hour. Mix the cornmeal with the water to
form a paste. Stir in the cornmeal and cook until the chili is thick. Shari
Hagemeister *P BKTF51A 1/22/92 7:38pm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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