| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean hamburger |
| 2 |
T |
Peanut oil |
| 1 |
|
Yellow onion, chopped |
| 3 |
|
Cloves garlic, crushed |
| 3 |
T |
Hot chili powder to taste |
| 1 |
T |
Whole cumin seeds |
| 1 |
T |
Worcestershire sauce |
| 1 |
|
28-oz tomatoes pureed in |
|
|
a blender |
| 1 |
|
Sweet bell pepper, chopped |
| 1 |
lb |
Dried kidney beans, soaked |
|
|
and cooked see "Texas |
|
|
Chili" reicpe |
INSTRUCTIONS
SERVES 4-6 My mother, Emily Smith, doesn't even remember where she
picked up this recipe, but she has been making it since I was a child.
It is pretty basic American chili, but you can soup it up with
cayenne, Tabasco, more chili powder, or anything else you can think
of. Brown the beef in the oil, along with the onion, garlic, and chili
powder. When the meat is brown and the onion clear, drain the fat and
add remaining ingredients, including the beans. Simmer for at least
1-1/2 hours or until all is flavorful and the beans are very tender.
This is better the second day. NOTE: My mother is convinced that
cooking the chili powder with the meat is much better than simply
putting the chili powder into the total mixture. I am convinced as
well! TIME INCLUDES OVERNIGHT SOAK OF BEANS From <The Frugal Gourmet
Cooks American>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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