---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Santa Fe Chili Appetizers
  Categories: Appetizers, Pies
       Yield: 35 Appetizers
  
 --------------------------THE ART OF FILO COOKBOOK--------------------------
            Use Triangle
            -(see shapes)
       1 lb Filo
            Butter, melted
            -for brushing filo
 
 ----------------------------------FILLING----------------------------------
       1 lb Lean ground beef
       2    Onions, chopped
       1    Bell pepper, chopped
       3    Cloves garlic, minced
       1 cn Whole tomatoes (16-oz)
       1 cn Kidney beans (16-oz)
       1 tb Chili powder
     1/2 ts Cayenne pepper (or less)
       1 ts Ground cumin
       2 ts Salt
     1/2 ts Paprika
       1    Bay leaf, broken in half
     1/2 c  Parmesan cheese
            -freshly grated
  
   TO ASSEMBLE ~~~~~~~~~~~ In a heavy skillet, crumble the beef and brown
   without adding extra fat or oil. Add the onions, bell pepper, and garlic to
   the pan and remove from heat. Then cut the tomatoes into small pieces and
   add them to the meat and onion mixture along with the tomato juice from the
   can. Rinse the kidney beans, drain thoroughly and add to the meat. Add the
   remainder of the ingredients, except the Parmesan cheese, and mix well.
   Cover the skillet, bring to a boil and simmer over a low flame for 1 hour.
   Remove from the heat. When the chili has cooled, add the Parmesan cheese.
   
   Follow the folding instructinos for the triangle. Bake in a preheated 375
   oven until golden brown, about 20 minutes. Let cool a few minutes before
   serving.
  
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