| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Chili, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 6 |
|
Cloves garlic, peeled |
| 2 |
lb |
Ground beef |
| 1 |
cn |
Diced green chilies (4 oz) |
| 1 |
cn |
Jalapeno peppers (4 oz) |
| 1 |
cn |
Diced tomatoes (12 oz) |
| 1 |
cn |
Tomato paste (6 oz) |
| 6 |
tb |
Chili powder (or more) |
| 3 |
ts |
Ground cumin |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Salad oil |
| 1 |
lb |
Pinto or kidney beans, cooked and drained |
|
|
Salt |
|
|
Pepper |
|
|
Grated sharp Cheddar cheese (garnish) |
|
|
Sliced green onions (garnish) |
INSTRUCTIONS
Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are
clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno
peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar,
oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust
seasoning with salt and pepper to taste. Garnish with cheese and green
onion. Serve with corn chips.
Makes 6 servings.
[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. (and taste
tested by Bud Cloyd)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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