Title: Chili #4
Categories: Main dish, Meats, Tex mex, Chili
Yield: 4 Servings

1 lb Lean ground beef
1 tb Butter or margarine
1 md Onion; finely chopped
1 md Green or red pepper*; finely
-chopped
16 oz Kidney beans; canned,
-drained
16 oz Canned tomatoes**
8 oz Tomato sauce; canned
1 Clove garlic; minced
1 sm Bay leaf
1/2 ts Salt
1 ts Pepper
1/4 ts Cumin
1/4 ts Dried basil
1/4 ts Crushed oregano leaves
1 tb Chili powder

**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.
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 03, 1998