| 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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