| 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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