| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Mexican, Soups & ste |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground beef |
| 3/4 |
c |
Finely diced onion |
| 3/4 |
c |
Finely diced celery |
| 5 1/2 |
tb |
Chili powder; or to taste |
| 1/2 |
tb |
Ground cumin; or to taste |
| 2 |
cn |
Stewed tomatoes; (141/2 ounces each) |
| 3 |
cn |
Chili without beans; (15 ounces each) |
| 2 |
cn |
Red kidney beans; (151/2 ounces each) |
|
|
Drained |
|
|
Shredded cheese; diced onions, sour |
|
|
Cream or hot sauce for garnish; (optional) |
INSTRUCTIONS
In 5-quart or larger Dutch oven, over medium heat, saute beef with onion
and celery about 5 minutes. Drain excess fat if necessary.
Add chili powder, cumin, stewed tomatoes and chili without beans. Cook 5
minutes, stirring to mix well.
Add kidney beans and cook 5 minutes, or until heated through, stirring
constantly to prevent sticking. Top with shredded cheese, diced onions,
sour cream or hot sauce if desired. Makes about 1 gallon.
NOTES : From: Resturant Recipes. I've also made this in a crockpot.
Posted to recipelu-digest by Aquasea221@aol.com on Feb 20, 1998
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