Chili from margie beard
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chili meat |
| 2 | Onions; chopped | |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | (heaping) chili powder |
| ¼ | teaspoon | Oregano |
| 2 | cans | (1-lb) tomatoes |
| 2 | cans | (1-lb) dark red kidney beans |
Directions
Use lean, ground chili meat (not less than 77% lean). Combine meat, onions & garlic & brown in an iron pot. Add chili powder & oregano & continue browning. When onions are translucent, add tomatoes & then kidney beans. On low heat, simmer for 1 hour with lid on, stirring occasionally. Add 1 teaspoon salt or salt to taste & simmer 15 more minutes.
MRS ROBERT (MARGIE) BEARD
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .