*  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
 
  
 
 
 
                    - - - - - - - - - - - - - - - - - -