| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Posted |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 2 |
|
Garlic clove; minced |
| 2 |
|
Onion; coarsely chopped |
| 2 |
|
Green peppers; finely chopped |
| 8 |
tb |
Chili powder |
| 2 |
tb |
Cider vinegar |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Coriander |
| 2 |
ts |
Cumin |
|
|
Salt; to taste |
| 1 |
c |
Water |
| 4 |
c |
Canned crushed tomatoes |
| 2 |
cn |
Red kidney beans; (16 oz) |
INSTRUCTIONS
Cook beef, garlic, onion, and green pepper in a heavy skillet over medium
high heat, stirring frequently to break up meat. Cook until onion is soft
and meat has lost its pink color. Add remaining ingredients. Bring to a
boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring
frequently. To make it hotter, add cayenne pepper or tabasco sauce. For a
thicker sauce and fuller flavor, add masa (corn flour). To improve the
flavor let the chili simmer longer; chili often tastes even better the
second day. To make beanless chili, omit the beans and use 2 lbs. of ground
beef.
For meatless chili, omit the beef and water. Use 1 t. vegetable oil to
sauté the garlic, onion, and pepper. Add one 16 oz. can of garbonzo beans
and one 16 oz. can of pinto beans. Serve chili with shredded cheddar
cheese, chopped onions, sour cream, guacamole, and flour or corn tortillas.
Yummmmmmm.
Recipe by: Consumer Report's
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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