| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Onions; chopped |
| 2 |
tb |
Olive Oil |
| 2 |
lb |
Chili Meat |
| 2 |
cn |
Stewed Tomatoes; chopped, undrained |
| 1 |
cn |
Green Chili Peppers; undrained |
| 15 |
oz |
Tomato Sauce |
| 1/2 |
c |
Ketchup |
| 2 |
tb |
Chili Powder |
| 1/4 |
ts |
Pepper |
| 2 |
cn |
Red Kidney Beans |
INSTRUCTIONS
Saute the onions in olive oil. Add chili meat. Cook til lightly browned,
stirring occasionally. Drain fat.
Stir in tomatoes, green chilies, tomato sauce, ketchup, chili powder, salt
and pepper to meat mixture. Simmer, uncovered, for 30 minutes. Partially
drain kidney beans and add to chili. Simmer 15 minutes longer.
Serve with cornbread.
Recipe by: Sooz
Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland
<kirkland@gj.net> on Oct 27, 1997
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