|1½ pounds||Chili meat|
|1||Clove garlic; minced|
|2 tablespoons||(heaping) chili powder|
|2 cans||(1-lb) tomatoes|
|2 cans||(1-lb) dark red kidney beans|
Use lean, ground chili meat (not less than 77% lean). Combine meat, onions & garlic & brown in an iron pot. Add chili powder & oregano & continue browning. When onions are translucent, add tomatoes & then kidney beans. On low heat, simmer for 1 hour with lid on, stirring occasionally. Add 1 teaspoon salt or salt to taste & simmer 15 more minutes.
MRS ROBERT (MARGIE) BEARD
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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