Yield: 1 Servings
|2 mediums||Onion, diced|
|2 \N||Bell pepper, diced|
|\N \N||Olive oil|
|\N \N||Garlic powder|
|2½ pounds||Ground sirloin|
|4 tablespoons||Mole sauce|
|2 cans||(8 oz.) ea. tomato sauce|
|4 tablespoons||Chili powder|
|16 ounces||Kidney beans, canned (opt.)|
Saute half the onions and peppers in 1 tablespoon olive oil. Add salt, pepper and garlic powder to taste. Brown meat separately, leaving in chunks. Drain fat. Add onion/pepper mixture to meat. Add 3 tablespoons mole sauce to mixture. Transfer to large pot. Add tomato sauce, 2 to 3 cans water and 3 tablespoons chili powder. Bring to a boil. Add remaining mole sauce, if desired. Simmer one hour. Season and stir occasionally.
Saute remaining onion and peppers as above. Add to pot along with drained beans. Add final chili powder to taste. Finish heating about 15 minutes and serve with favorite fixin's.
NOTES : In 1995, Kay Bailey Hutchison won the Congressional Chili Cook-Off with this recipe.
Posted to MC-Recipe Digest V1 #362 Recipe by: Kay Bailey Hutchison From: Sherry Zeiss <zeiss@...>
Date: Wed, 1 Jan 1997 13:20:07 -0600