Chili con carne from lhj

Yield: 1 Servings

Measure Ingredient
1 tablespoon Vegetable oil
2 cups Finely chopped onions
2 tablespoons Minced garlic
¼ cup Chili powder
2 tablespoons Cumin
2 teaspoons Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Ground red pepper; (up to 1/2)
3 pounds Lean ground beef
28 ounces Tomatoes; canned, coarsely chopped
¼ cup Chopped fresh cilantro

Heat oil in large skillet over medium heat. Add onions and cook until softened, 3 minutes. Add garlic; cook 30 seconds. Stir in chili powder, cumin, salt and peppers; cook 1 minute. Increase heat to medium-high. Add beef; cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes; simmer 20 minutes. (Can be made ahead. Cool. Transfer to 2½-quart microwaveproof bowl. Cover and refrigerate up to 24 hours.

Microwave covered on High 12 minutes, stirring every 3 minutes, or until hot.) Stir in cilantro.

Makes 8 cups.

Prep time: 10 minutes Cooking time: 30 minutes Degree of difficulty: Easy Microwave

(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : : Wednesday, December 31, 1997 6:12 AM Here's a simple chili recipe that you can serve up in less than 45 minutes. It's delicious as is--but feel free to add or decrease the amount of spice according to your preference.

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998

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