"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 194th LRS Receipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Furby

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 yellow onion chopped
1 can (15 oz.) dark red kidney beans
1 can (15 oz.) black beans
1 can (28 oz.) petite diced tomatoes
2 tbsp. crushed red pepper
1 tsp. crushed garlic
2 tbsp. cumin
1 tbsp. beef bouillon paste

Directions:
Directions:
Cook beef and onion together with garlic, spices and beef bouillon until meat is fully cooked and onions are semi translucent.
Add both cans of beans (liquid and all) plus tomatoes and turn heat to low and let simmer for at least an hour, stirring occasionally.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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