birgir@azato.cs.psu.edu (Birgir Rafn Thrainsson) (01/23/91)
I have been using a chili recipe that appeared in the magazine "Low Calorie recipes" (spring 1990), with a good success. It is a rather "hot" recipe but one could always use less spices. Here is the recipe, copied from the magazine: Makes 12 big servings (6 hungry people) 1 pound lean ground beef 2 large onions, chopped 2 15 1/2-ounce cans red kidney beans 2 15 1/2-ounce cans dark red kidney beans 1 28-ounce can peeled Italian-style tomatoes, cut up 1 14 1/2-ounce can stewed tomatoes 2 4-ounce cans diced green chili peppers 1/4 cup chili powder 1 teaspoon garlic powder 1 teaspoon dried oregano, crushed 1/4 teaspoon ground red pepper 1/8 teaspoon pepper Brown beef and onions and drain off fat. Stir in undrained beans, tomatoes and chili peppers. Add chili powder, garlic powder, oregano and pepper. Bring to boil, then reduce heat and simmer uncovered about 1 1/4 hours (stir occasionally). Ok to freeze, and some like it better when it has been reheated couple of times -Birgir