| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Mexican | Chili, Beans | 8 | Servings |
INGREDIENTS
| 1 | tb | Oil,vegetable |
| 2 | Onions,finely chopped | |
| 2 | lb | Beef,coarse grind |
| 2 | tb | Red chile,hot,ground |
| 3 | tb | Red chile,mild,ground |
| 1 | Garlic clove | |
| 1 | ts | Oregano,dried,pref. Mexican |
| 1 1/2 | ts | Cumin |
| 1/2 | ts | Salt |
| 5 | Tomatoes,coarsely chopped | |
| 12 | oz | Green chiles,whole |
INSTRUCTIONS
1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”