Mom's Chili

Title:
Mom's Chili

Yield:
4 Servings

Categories:
Entrees




Ingredients:





     1 lb Ground beef


     2 lg Yellow onions,


          -chopped


     1 lb Kidney beans


   1/2 lb Tomato paste


     6 oz Water


     3    Garlic cloves


          -(or more, to taste)


     1    Bay leaf


          Ketchup (1 "glub")


     1 tb Chili powder


          -(or more to taste)






 Brown the meat and onions, separately if desired.  In a large, heavy pot,


 combine the meat and onions, and the other ingredients except the chili


 powder.  Simmer at least one hour. Six or more hours is better. Stir in the


 chili powder.


 


 NOTES:


 


 *  A mild, hearty chili -- This chili won't win any awards in Texas, but


 it's a nice, mild, flavorful dish. The recipe can easily be multiplied; I


 usually make a triple batch and freeze the excess. For a spicier chili, use


 more chili powder, or, even better, mix your own spices. Yield: Serves 4-5.


 


 *  I usually use more garlic; the cloves can be left whole and will become


 soft and mildly flavored by simmering.


 


 *  The flavor is best if the chili sits for a day before being served.


 


 : Difficulty:  easy.


 : Time:  15 minutes preparation, 1 to 6 hours cooking.


 : Precision:  approximate measurement OK.


 :


 : Ed Gould                 mt Xinu, 2910 Seventh St., Berkeley, CA 94710


 USA


 : {ucbvax,decvax}!mtxinu!ed


 


 : Copyright (C) 1986 USENET Community Trust


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini