---------- Recipe via Meal-Master (tm) v8.02
       Title: CHILI *** (FDGN81E)
  Categories: Main dish, Beef, Tex-mex
       Yield: 4 servings
       1 lb Lean ground beef
       1 tb Butter or margarine
       1 ea Med onion; finely chopped
       1 ea Medium green or red pepper*
      16 oz Can kidney beans, drained
      16 oz Can tomatoes**
       8 oz Can tomato sauce
       1 ea Clove garlic; minced
       1 ea Small bay leaf
     1/2 ts Salt
       1 ts Pepper
     1/4 ts Cumin
     1/4 ts Dried basil
     1/4 ts Crushed oregano leaves
   2-3     t  chili powder *Finely chopped **drained, cut
   into bite size pieces In a heavy pot melt butter.
   Crumble meat into pot. Cook a few minutes until meat
   is no longer pink. Remove. To the pot, add onion and
   pepper. Cook a few minutes, stirring, until vegetables
   are soft. Add meat. Stir to combine. Add remaining
   ingredients. Heat to a boil.Reduce heat. Cook,
   stirring occasionally, at least 45 minutes. Remove bay
   leaf. Serve immediately. FROM: JACQUELINE HLAVATY