| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Chili, Beans | 8 | Servings |
INGREDIENTS
| 3 | tb | Oil,cooking |
| 2 | Onions | |
| 3 | lb | Beef,coarse grind |
| 2 | tb | Worcestershire sauce |
| 3 | Garlic cloves | |
| 4 | tb | Red chile,hot,ground |
| 4 | tb | Red chile,mild,ground |
| 2 | ts | Cumin |
| 1 | ts | Oregano,dried,pref. Mexican |
| 2 | ts | Salt |
| 16 | oz | Kidney beans |
| 15 | oz | Chili sauce |
INSTRUCTIONS
1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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