| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili |
20 |
Servings |
INGREDIENTS
|
|
Kitchen |
| 5 |
lb |
Ground beef; lean |
| 5 |
lg |
Onion; chopped |
| 40 |
oz |
Tomato puree; can |
| 15 |
oz |
Tomato paste; can |
| 30 |
oz |
Kidney beans; rinsed & drain |
| 2 1/2 |
qt |
Water; or more |
| 10 |
tb |
Chili powder |
| 2 1/2 |
|
Garlic; to taste |
|
|
Oregano |
INSTRUCTIONS
SAUTE THE ONION in a non-stick pan, or in a little butter until tender. If
you want the chili hot, saute with the chili powder. When the onions are
limp, add the beef, and brown, breaking up with a spoon. (Drain if you
like). Add puree, paste, chili powder if you didn't brown it, beans, and 16
oz. water. And salt & pepper if you like it. Cover and simmer over low heat
for 2 hrs., stirring occasionally.
Add more water if it gets too thick. Good served over mashed potatoes. You
may need more water, depending on the cooking temperature. And you can
adjust the amount of chili powder to taste. And you can add spices of your
choice. This is an easy dish for camping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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