Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 medium | Onion, chopped <=OR=> |
| 2 tablespoons | Instand minced onion |
| ½ teaspoon | Garlic powder |
| 1 tablespoon | Chili powder (or to taste) |
| 2½ teaspoon | Ground cumin |
| 1 can | Crushed tomatoes with added |
| Puree (28 oz) | |
| 1 can | Chili beans (kidney) |
| 1 can | Tomato paste (6 oz) |
MM BY H PEAGRAM
Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium low and simmmer, uncovered for 10-15 minutes.
365 Easy One-Dish Meals, Harper & Row Typed at you by Helen Peagram