1 servings
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1 1/2 lb und beef
1/2 on; sliced into large
1 Green per; diced
1 cn (15 oz) ato sauce
1 cn (15 oz) Diced or wed
1 cn (15 oz) Kidney ns
1 cn (15 oz) Chili ns
1 tb li powder
1 ts enne pepper
1 ts Black und pepper
1 tb namon
1 ts Garam ala; (optional)
1/2 ts Chinese hot li oil
1/4 c ey; (optional)
In a large skillet, brown the ground beef. Drain fat. With slotted spoon, scoop the beef and onions into a 5 qt. crockpot. Add the onion chunks, diced green pepper, tomato sauce, diced or stewed tomatoes and both varieties of canned beans. Mix until well blended. Add the spices and chili oil next, adjusting the measures to suit your taste... and tolerance. Mix well again. Turn the crockpot on low and simmer for at least 4 hours. (Our chef will usually simmer his chili overnight.) During the last hour of cooking, before serving, add the optional honey and continue cooking. Serve in bowls, or Cincinnati style as a topping for spaghetti. Either way, you can also sprinkle grated cheese on top, too, as a garnish. (Recipe stolen from Straits Cafe, Singapore) Posted to CHILE-HEADS DIGEST by Myron Menaker and lt;myronm and at;bellsouth.net and gt; on Jan 04, 1999, converted by MM_Buster v2.0l.
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