"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Recipe

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This recipe for Chili, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Neuenswander Brown
Added: Wednesday, June 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. lean ground beef
1 c. chopped onion (1 large)
c. chopped green bell pepper
2 garlic cloves, minced
1 15 oz. can dark red kidney beans, rinsed and drained
1 14 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
2 to 3 tsp. chili powder
1/2 tsp. dried basil, crushed
1/2 tsp. black pepper

Directions:
Directions:
In large sauce pan cook ground beef, onion, bell pepper and garlic until meat is browned and onion is tender. Drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, chili powder, basil and black pepper. Bring to boiling, reduce heat. Simmer, covered for 20 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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