| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Chili | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | md | Onion, chopped <=OR=> |
| 2 | tb | Instand minced onion |
| 1/2 | ts | Garlic powder |
| 1 | tb | Chili powder (or to taste) |
| 2 1/2 | ts | Ground cumin |
| 1 | cn | Crushed tomatoes with added |
| Puree (28 oz) | ||
| 1 | cn | Chili beans (kidney) |
| 1 | cn | Tomato paste (6 oz) |
INSTRUCTIONS
MM BY H PEAGRAM Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium low and simmmer, uncovered for 10-15 minutes. 365 Easy One-Dish Meals, Harper & Row Typed at you by Helen Peagram From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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