Title: Chili
Categories: Main dish, Beef, Tex-mex
Yield: 4 Servings

1 lb Lean ground beef
1 tb Butter or margarine
1 Med onion; finely chopped
1 Medium green or red pepper*
16 oz Can kidney beans, drained
16 oz Can tomatoes**
8 oz Can tomato sauce
1 Clove garlic; minced
1 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 (FDGN81E)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini