INGREDIENTS

INSTRUCTIONS

San Jose Mercury-News, Modifications by Gloria Gale
1.  Heat oil in a non-stick skillet.
2.  Add meat and onion and saute 8-10 minutes until thoroughly cooked and
onion is soft.  Break up the meat with a wooden spoon.
3.  Pour off excess fat when done.
4.  Add garlic, beans, salsa verde and seasoning.  Cook until thoroughly
heated.
5.  Serve with rice. Notes: * Oh, yeah, "Mexican seasoning blend." Add a
teaspoon of cumin to enhance authenticity. * We used one jar of Mrs.
Renfro's HOT Green Salsa with half a jar of Mollie Stone's Salsa Verde,
about 2 cups total.  Mrs.  Renfro's is made by Renfro Foods, Box 321, Ft.
Worth, TX 76101.  Mollie Stone's is a health food store in Redwood City,
CA. * We used 4 cloves of garlic and 1-1/4 lb of meat. * Start the rice,
then start this chili.  They'll be ready at about the same time. *
Experiment!  It's fast enough so that if you screw up a batch there'll be
plenty of time to make another one. This recipe is the best fast chili I've
run into.  It's from the San Jose Mercury-News food section of May 10.
tony.lima@toadhall.com (Tony Lima)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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