Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Allspice |
| ¼ teaspoon | Coriander |
| \N \N | Omit meat and substitute |
| 1 tablespoon | Oil |
| 1 can | 16 oz Garbanzo Beans, |
| 1 teaspoon | Cumin |
| ½ teaspoon | Salt -- or to taste |
| ½ cup | Water |
| 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 |
MEATLESS VERSION
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