Heat oil in large skillet over medium heat. Add onions and cook until softened, 3 minutes. Add garlic; cook 30 seconds. Stir in chili powder, cumin, salt and peppers; cook 1 minute. Increase heat to medium-high. Add beef; cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes; simmer 20 minutes. (Can be made ahead. Cool. Transfer to 2 1/2-quart microwaveproof bowl. Cover and refrigerate up to 24 hours. Microwave covered on High 12 minutes, stirring every 3 minutes, or until hot.) Stir in cilantro.
Makes 8 cups.
Prep time: 10 minutes Cooking time: 30 minutes Degree of difficulty: Easy Microwave
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : : Wednesday, December 31, 1997 6:12 AM Here's a simple chili recipe that you can serve up in less than 45 minutes. It's delicious as is--but feel free to add or decrease the amount of spice according to your preference.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on Jan 1, 1998
