Midwestern Chili

* Exported from MasterCook *

MIDWESTERN CHILI

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main dish Anderson

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****


4 md Yellow onions

-peeled & coarsely chopped

3 Garlic cloves

-peeled and crushed

1/4 c Olive or other cooking oil

1 ts Oregano

2 Bay leaves; crumbled

2 lb Ground beef

1/4 c Chili powder

1 cn Tomatoes (1-lb, 12-oz)

- (do not drain)

3 cn Red kidney beans(1-lb, 4-oz)

- (do not drain)

2 ts Salt

3 tb Cider vinegar

1/8 ts 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 powder, tomatoes, 2 cans kidney beans

and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours.

Add remaining chili powder and kidney beans along with salt, vinegar and

red peppers. Simmer, stirring now and then, 15 minutes longer. Serve hot,

or cool and freeze for future use.



Makes 10 to 12 Servings



JEAN ANDERSON



PRODIGY GUEST CHEFS COOKBOOK





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