Chili *** (fdgn81e)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | tablespoon | Butter or margarine |
| 1 | each | Med onion; finely chopped |
| 1 | each | Medium green or red pepper* |
| 16 | ounces | Can kidney beans, drained |
| 16 | ounces | Can tomatoes** |
| 8 | ounces | Can tomato sauce |
| 1 | each | Clove garlic; minced |
| 1 | each | Small bay leaf |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Crushed oregano leaves |
Directions
2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft.
Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes.
Remove bay leaf. Serve immediately. FROM: JACQUELINE HLAVATY (FDGN81E)