Yield: 12 Servings
|2 pounds||Lean ground beef|
|2 \N||Garlic clove; minced|
|2 \N||Onion; coarsely chopped|
|2 \N||Green peppers; finely chopped|
|8 tablespoons||Chili powder|
|2 tablespoons||Cider vinegar|
|\N \N||Salt; to taste|
|4 cups||Canned crushed tomatoes|
|2 cans||Red kidney beans; (16 oz)|
Cook beef, garlic, onion, and green pepper in a heavy skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. To make it hotter, add cayenne pepper or tabasco sauce. For a thicker sauce and fuller flavor, add masa (corn flour). To improve the flavor let the chili simmer longer; chili often tastes even better the second day. To make beanless chili, omit the beans and use 2 lbs. of ground beef.
For meatless chili, omit the beef and water. Use 1 t. vegetable oil to sauté the garlic, onion, and pepper. Add one 16 oz. can of garbonzo beans and one 16 oz. can of pinto beans. Serve chili with shredded cheddar cheese, chopped onions, sour cream, guacamole, and flour or corn tortillas.
Recipe by: Consumer Report's
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 03, 1998