Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Yellow onions -- peeled & |
| Coarsely ch | |
| 3 | Garlic cloves -- peeled and |
| Crushed | |
| 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 :