| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 2 |
cn |
(10 1/2 oz) beef broth |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Canned pinto beans |
| 2 |
tb |
Chili powder |
| 1 |
cn |
(8 oz) tomato sauce |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Flour or more |
| 1 |
ts |
Salt |
| 1/4 |
c |
Water |
| 2 |
|
Garlic cloves; crushed |
INSTRUCTIONS
Brown the meat and onion and pour off grease. Add chili powder, cumin,
salt, crushed garlic, broth, and tomato sauce. Cover and simmer for 45
minutes. Add pinto beans and simmer 15 minutes more. Thicken with a small
amount of flour paste (dissolving 1 tablespoon flour in 1/4 cup water).
Serve over cooked spaghetti or plain with crackers.
NOTE: FOR HEART-HEALTHY CHILI, SUBSTITUTE GROUND TURKEY FOR BEEF IN THE
ABOVE RECIPES. Formatted by Mary Wilson, BWVB02B, San Diego, Jan 1994.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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