classic chili, lhj

Categories
Chili
Beef
Yield
4 Servings
MeasureIngredient
1 pounds Lean ground beef
1 cup Chopped onions
½ cup Diced poblano chile or green pepper
1 tablespoon Chili powder
¼ teaspoon Cinnamon and cumin
½ teaspoon Salt
28 ounces Whole tomatoes in puree; canned
⅓ cup Raisins; (optional)
  Cooked rice

1. Cook beef in large skillet over medium-high heat until browned, 2 to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, cumin and salt; cook 30 seconds.

2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins. Cook, stirring occasionally, over medium heat 15 minutes.

Cooking time: 20 to 25 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved Serving Ideas : Serve with rice.

NOTES : We based this ground-beef entree on the Spanish seasonings in picadillo--a blend of hot chiles and sweet spices. Can be frozen up to 1 month

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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