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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