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Chili
2 pounds chuck, ground
1/2 large onion, chopped fine
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 can hot chili beans (Bush makes these - 15 0z)
2 cans "RoTel" tomatoes (10 oz if available), diced
1 small tomato paste, can (6oz)
1 teaspoon salt
1 cup hot water
In a large skillet, cook meat, onion and garlic until meat has lost
it's red color, stirring frequently. Add remaining ingredients;
mix well. Cover and simmer for at least 1 hour.
NOTES : Serve with saltine crackers and shredded cheese and/or
sour cream.
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Chili 22