Midwestern chili

10 servings

Ingredients

Quantity Ingredient
4 mediums Yellow onions -- peeled &
Coarsely ch
3 Garlic cloves -- peeled and
Crushed
¼ cup Olive or other cooking oil
1 teaspoon Oregano
2 Bay leaves -- crumbled
2 pounds Ground beef
¼ cup Chili powder
1 can Tomatoes (1-lb -- 12-oz)
(do not drain)
3 cans Red kidney beans(1-lb --
4 Oz)
(do not drain)
2 teaspoons Salt
3 tablespoons Cider vinegar
⅛ teaspoon Crushd hot red chile peppers
(or more to taste)

Directions

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 Makes 10 to 12 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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