| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Chili |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Lean coarsely ground beef |
| 2 |
|
Small green peppers, chopped |
| 2 |
|
Medium onions, thinly sliced |
| 2 |
|
Cl Garlic, crushed |
| 1/4 |
c |
Cooking oil |
| 3 |
|
One-pound cans tomatoes |
| 3 |
tb |
Chili powder |
| 2 |
ts |
Crushed cumin seds or ground |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
c |
Water |
| 3 |
|
15-ounce cans pinto beans or |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 2 hrs Cook beef,
green peppers, onions and garlic in oil in large heavy kettle until beef is
lightly browned. Add all ingredients except beans. Cover and simmer 45
minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about
4 quarts When the outfit got back after months out on a cattle drive, the
headquarters cook took over. He had a lot more fixin's to work with, and
after a lot of mixin' and tastin' he'd serve up a smooth, thick chili the
cowboys could really dig into. From "Famous Chili Recipes from Marlboro
Country".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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