| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 3 |
|
Stalks celery; chopped flne |
| 3 |
lb |
Lean ground beef |
| 1 |
c |
Chopped ripe tomato |
| 2 |
cn |
(8-oz) tomato sauce |
| 1/4 |
c |
Mild pure chili powder |
| 2 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 4 |
|
Bay leaves |
|
|
Salt and black pepper to taste |
| 3 |
cn |
(16-oz) dark red kidney beans |
|
8 |
servings. |
INSTRUCTIONS
Heat oil in a large pot, add onion, garlic and celery and saute until
soft. Add ground beef and cook until no longer pink, then drain off fat.
Add tomato and tomato sauce and simmer 30 minutes.
In a small bowl, mix together chili powder, paprika, cumin and bay leaves,
then add to chili. Add salt and pepper and simmer 30 minutes.
Add kidney beans and simmer 20 minutes, adding water if necessary. Makes
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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