Midwestern chili

Yield: 10 servings

Measure Ingredient
4 mediums Yellow onions -- peeled &
Coarsely ch
3 Garlic cloves -- peeled and
¼ cup Olive or other cooking oil
1 teaspoon Oregano
2 Bay leaves -- crumbled
2 pounds Ground beef
¼ cup Chili powder
1 can Tomatoes (1-lb -- 12-oz)
(do not drain)
3 cans Red kidney beans(1-lb --
4 Oz)
(do not drain)
2 teaspoons Salt
3 tablespoons Cider vinegar
⅛ teaspoon Crushd hot red chile peppers
(or more to taste)

SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili Makes 10 to 12 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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