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CU's Chili Recipe

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

Mary Watson
Added: Thursday, January 18, 2007


1 lb. lean ground beef
1 clove garlic, minced (about 1 tsp.)
1 large onion, finely chopped (about 1 cup)
1 medium green pepper, finely chopped (about 2/3
4 tbsp. chili powder
1 tbsp. cider vinegar
1/4 tsp. allspice
1/4 tsp. coriander
1 tsp. cumin
1/2 tsp. salt, or to taste
1/2 cup water
2 cups (16oz.) canned crushed tomatoes
1 16-oz. can red kidney beans, with liquid

Cook beef, garlic, onion, and green pepper in a heavy skillet.
soup pot, over medium-high heat, stirring frequently to break
up meat. Cook util onion is soft and meat has lost its pink
color. Add remaining ingredients. Bring to a boil. Cover and
reduce heat. Simmer the chili for 45 minutes, stirring

Personal Notes:
Personal Notes:
Minor variations: To make the chili hotter, add cayenne
pepper or Tabasco sauce. For a thicker sauce and fuller
flavor, add masa (corn flour). to improve the flavor, let the
chili simmer longer, chili often tastes even better the second
day, afer its ingredients have had a chance to blend
Beanless chili: Follow the basic recipe. Omit the beans;
use 2 lb. of lean ground beef and 3/4 tsp. salt.
Meatless chili: Follow the basic recipe. Omit the beef and
water. Use 1 tbsp. vegetable oil to saute the garlic, onion,
and pepper. Add one 16-oz can of garbanzo beans and one
16-oz. can of pinto beans.




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