Category: Chili

-Mary Wilson BWVB02B

2 lb Lean ground chuck or round steak

1 large Onion, diced

2 Garlic cloves, crushed

Tabasco sauce

1 tsp Ground oregano

1 tsp Cumin seeds

2 tbsp Chili powder

2 can Whole tomatoes, 14 1/2 oz ea

2 can Kidney beans, (14 1/2 oz ea)

2 cup Water

In a large heavy skillet, sear meat with onion and garlic until lightly browned. Add 5 or more shakes of Tabasco (to taste) and rest of ingredients. Bring to a boil. Reduce heat. Cover. Simmer about 1 1/2 hours. Stir occasionally. Skim off fat as it cooks out.



TIPS: Chili taste best after refrigerating overnight then reheating. Serves 8 to 10.