Chili *** (fdgn81e)

Yield: 4 Servings

Measure 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

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)

Similar recipes