Title: Calorie-Counter's Chili
Categories: Main dish, Beef, Tex-mex
Yield: 4 Servings

MONA HOFFMAN
3/4 lb Extra-lean grd beef
1 c Chopped onion
1/2 c Chopped g. pepper or celery
1/4 ts Garlic powder
1 oz 16 can tomatoes -- sliced
1 cn (16 oz) red kidney beans*
1 cn (8oz) tomato sauce
1 tb Chili powder
1 ts Dried basil
1/4 ts Salt
1/4 ts Red pepper(grd)
(BTMF00B)

Add beef, onion, green pepper or celery & garlic into a large pan. Cook
till meat is brown; stir to break up. Drain fat. Stir in undrained
tomatoes, beans, tomato sauce, chili powder, basil, salt & pepper. Add
garlic powder. Bring to boiling. Reduce heat. Cover & simmer for 20
minutes. Garlic to be used with browning the beef is only fresh garlic.
Nutrition per serving: 287 calories, 25 g protein, 9 g fat, 54 mg
cholestrol, 888 mg sodium. *Drained

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip