The fat bandit's chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | Garlic clove; minced | |
| 1 | large | Onion; finely chopped |
| 1 | medium | Green pepper; finely chopped |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Cider vinegar |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Coriander |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| ½ | cup | Water |
| 1 | can | 16-oz. red kidney beans with liquid |
| 1 | can | 16-oz. crushed tomatoes (2 cups) |
| Tabasco; to taste | ||
Directions
Cook beef, garlic, onion, and green pepper in a skillet over med-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients, except Tabasco. Bring to boil. Cover and reduce heat. Add Tabasco. Simmer for 45 mins., stirring frequently.
For thicker sauce and fuller flavor, add mesa flour. For the best flavor, let simmer longer. Recipe can be doubled; freezes well.
Source: Ann Dunlap of Tampa, FL (TPA Trib, 2/24/94) :: MM by Sue Woodward