2 lb Ground chuck
1 can (12-oz) tomato juice (more if needed)
1 can (10.5-oz) diced tomatoes with green chilies
1 Green bell pepper, diced
1 Onion, chopped
1 can (16-oz) kidney beans
1 can (12-oz) beer
4 -(up to)
6 tbsp Commercial chili powder
1 tsp Salt
Diced cheddar cheese and fritos, for garnish
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In a large skillet over medium heat, cook beef until no longer pink. Drain off fat and transfer to a large pot along with the remaining ingredients except the garnishes. Bring to a boil, then lower heat and simmer 3 hours, adding more tomato juice if necessary.
Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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