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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: 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 last its pink color. Add
remaining ingredients. Bring to a boil, cover and reduce heat.
Simmer the chili for 45 mins, stirring frequently.
MEATLESS CHILI (VERY GOOD)
FOLLOW THE BASIC RECIPE. OMIT THE BEEF AND WATER. USE 1 TBSP
VEGETABLE OIL TO SAUTE THE GARLIC, ONION AND GREEN PEPPER. ADD 1
16 OZ CAN OF GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS,
UNDRAINED.
| Ingredients:
1 Pound(s) beef, ground or turkey
1 garlic; minced
-1 Cup(s) large onion; finely chopped
-1 medium green pepper; finely chopped ( about 2/3 cup)
-1
1 Tablespoon(s) cider vinegar
1/4 Teaspoon(s) coriander
1/2 Teaspoon(s) salt, or to taste
1 Can(s) (16 oz) canned crushed tomatoes
1 Can(s) 16 oz can red kidney beans with liquid.
1/4 Cup(s) corn, frozen or leftover, or
1/16 Cup(s) oil
1 Can(s) 16oz garbanzo beans; undrained
1 Can(s) 16oz pinto beans; undrained |
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