| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 3 | tb | Oil |
| 5 | lb | Ground beef |
| 1 | lg | Onion; diced |
| 1 | tb | Finely chopped garlic |
| 1 | cn | (28 oz's) whole tomatoes |
| 3 | c | Barbecue sauce |
| 3 | tb | Chili powder |
| 1 | tb | Salt |
| 1 | tb | Hot pepper sauce |
| 1 | tb | Cumin |
| 4 | cn | (151/2 oz. each) kidney beans |
INSTRUCTIONS
This is a really good easy chili. I got it out of, THE MR FOOD COOKBOOK In a large, heavy skillet or Dutch oven, heat the oil. Add the meat, onion, and garlic, and cook, stirring , over medium-high heat until meat is browned. Add the tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin, and kidney beans; stir to mix well. Cover and simmer for an hour, stirring occasionally. Serve with warm tortilla chips and a side dish of jalopeno peppers, if desired. NOTE: You can add 1/2 cup of instant potatoes for the last 10 minutes of cooking to thicken this, if you like. Chili tastes best made a day ahead and reheated. I sometime used pinto beans or chili beans instead of kidney beans. I also use a mild barbecue sauce and don't use that much hot pepper sauce. If you use real lean beef, you can omit the oil or just use a little bit. You can also use cube beef and add fresh peppers if you like. I think you will like it. It is also good on rice and just with crackers. With the fall weather almost upon us, doesn't chili sound good? Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Sep 18, 1997
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