"The belly rules the mind."--Spanish Proverb

Chili Recipe

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This recipe for Chili, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Carol Eberhart
Added: Wednesday, March 15, 2006


1 lb. - ground meat
2 medium - onions
2 medium - green peppers
2 or 3 cans - kidney beans, with gravy
2 (6 oz.) cans - tomato paste
2 (6 oz.) cans - tomato sauce
2 (15 oz.) cans - stewed tomatoes
1 can - refried beans
1 jar - salsa
1 T. - oil
¼ tsp. - sugar
½ tsp. - chili power
1 tsp. - cumin, ground
½ tsp. - garlic powder
salt & pepper to taste

Cook the meat in a skillet, while using a spatula to chop into small pieces, drain the fat and set aside. Chop the green pepper and onion. In a large pot with a tight fitting lid, sauté green pepper and onion in the oil until tender. Bring the pot back to the counter. Add the ground meat. Add the tomato products while chopping the stewed tomatoes. Add all remaining ingredients mix well. Cook on low heat, while stirring frequently, for 30 minutes to 2 hours. Serve with grated cheddar cheese, chopped onion and sour cream to add as desired.




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