Yield: 6 servings
|1 pounds||Beef -- ground or turkey|
|1 \N||Garlic -- minced|
|1 large||Onion -- finely chopped|
|1 medium||Green pepper (about 2/3 cup)|
|\N \N||Finely chopped|
|4 tablespoons||Chili powder|
|1 tablespoon||Cider vinegar|
|\N \N||Omit meat and substitute|
|1 can||16 oz Garbanzo Beans,|
|½ teaspoon||Salt -- or to taste|
|1 can||16 oz Crushed tomatoes|
|1 can||16 oz Red kidney beans with liquid|
|¼ cup||Corn, frozen or leftover -- or canned undrained|
|1 can||16 oz Pinto Beans, undrained|
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 mins, stirring frequently.
Meatless Chili (Very Good)
Follow the basic recipe. Omit the beef and water. Use 1 tbsp vegetable oil to saute the garlic, onion, and green pepper. Add 1 16oz can of garbanzo beans and 1 16oz can of pinto beans, undrained.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½
Recipe By :
From: Marjorie Scofield Date: 10-19-95 (00:32) (160) Fido: Recipes