2 pounds lean ground beef
2 garlic clove — minced
2 onion — coarsely chopped
2 green peppers — finely chopped
8 tablespoons chili powder
2 tablespoons cider vinegar
1/2 teaspoon allspice
1/2 teaspoon coriander
2 teaspoons cumin
salt — to taste 1 cup water
4 cups canned crushed tomatoes
2 cans red kidney beans — (16oz)
Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover an d reduce heat. Simer the chili for 45 minutes, stirring frequently. To make it hotter, add cayenne pepper or tabasco sauce. For a thicker sauce and fuller f lavor, add masa (corn flour). To impreove the flavor let the chili simmer long er; chili often tastes even better the second day. To make beanless chili, omi t the beans and use 2 lbs. of ground beef.
For meatless chili, omit the beef and water. Use 1 t. vegetable oil to saute t he garlic, onion, and pepper. Add one 16oz. can of garbanzo beans and one 16oz . can of pinto beans. Serve chili with shredded cheddar cheese, chopped onions , sour cream, guacamole, and flour or corn tortillas. Yummmmmmm.
Busted by Christopher E. Eaves <cea260@airmail.net>