Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Olive oil |
¼ teaspoon | Red pepper flakes |
1 tablespoon | Ground cumin |
¾ teaspoon | Dried basil |
2 tablespoons | Chili powder |
¾ teaspoon | Dried oregano |
2 teaspoons | Salt |
½ teaspoon | Pepper |
2 cups | Onions; finely chopped |
¾ cup | Celery; chopped |
1 cup | Green peppers; chopped |
1 cup | Carrots; chopped |
1 tablespoon | Garlic; minced |
2 cups | Mushrooms; chopped |
2 cups | Tomato juice |
¾ cup | Bulgar wheat |
2 cups | Chopped tomatoes |
2 cups | Kidney beans; undrained (20-oz can) |
½ teaspoon | Tabasco sauce |
2 tablespoons | Lemon juice |
3 tablespoons | Tomato paste |
1 tablespoon | Worcestershire sauce |
¼ cup | Dry red or white wine |
2 tablespoons | Canned green chilies; chopped, or to taste |
PILE #1
PILE #2
Recipe by: trotz@... (Seth Trotz) From: beck4@...
(Eileen & Bob Holze)
Date: Mon, 6 May 1996 10:35:57 GMT Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered.
If too thick, the chili can be thinned with additional tomato juice.
MC-RECIPE@...
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