"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Camp Chili Recipe

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This recipe for Camp Chili, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Otto Lockwood
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb Ground Beef (can also use ground Turkey)
1 Large Onion, Chopped
2 Cloves Garlic, Chopped
1 Can Crushed Tomatoes
2 Cans Red Kidney Beans
2 Tbsp Chili Powder
1 tsp Cumin

Directions:
Directions:
Toast the chili powder and cumin in a dry skillet until you can smell the spices (about 1 minute). Set aside.

In a large skillet, add onion and garlic along with the ground meat. Cook until the meat is done.

Transfer the spices and meat mixture into a big pot. Add remaining ingredients and simmer for 20 minutes.

Serve over rice. Garnish with grated cheese, diced avocado and cilantro. May add Tabasco for more heat to the chili.

 

 

 

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