Title: Singapore Chili
Categories: None
Yield: 1 servings

1 1/2 lb Ground beef
1/2 Onion; sliced into large
-chunks
1 Green pepper; diced
1 cn (15 oz) Tomato sauce
1 cn (15 oz) Diced or stewed
-tomatoes
1 cn (15 oz) Kidney beans
1 cn (15 oz) Chili beans
1 tb Chili powder
1 ts Cayenne pepper
1 ts Black ground pepper
1 tb Cinnamon
1 ts Garam masala; (optional)
1/2 ts Chinese hot chili oil
1/4 c Honey; (optional)

In a large skillet, brown the ground beef. Drain fat. With slotted spoon,
scoop the beef and onions into a 5 qt. crockpot.

Add the onion chunks, diced green pepper, tomato sauce, diced or stewed
tomatoes and both varieties of canned beans. Mix until well blended.

Add the spices and chili oil next, adjusting the measures to suit your
taste... and tolerance. Mix well again.

Turn the crockpot on 'low' and simmer for at least 4 hours. (Our chef will
usually simmer his chili overnight.) During the last hour of cooking,
before serving, add the optional honey and continue cooking.

Serve in bowls, or 'Cincinnati' style as a topping for spaghetti. Either
way, you can also sprinkle grated cheese on top, too, as a garnish.

(Recipe stolen from Straits Cafe, Singapore)

Posted to CHILE-HEADS DIGEST by Myron Menaker on Jan
04, 1999, converted by MM_Buster v2.0l.