chili from margie beard

Categories
Meat
Yield
4 Servings
MeasureIngredient
1½ pounds Chili meat
Onions; chopped
Clove garlic; minced
2 tablespoons (heaping) chili powder
¼ teaspoon Oregano
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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