Midwestern Chili

Recipe Ingredients

4 oz	113g	Yellow onions - peeled & coarsely (medium) chopped
3		Garlic cloves - peeled and crushed
1/4 cup	59ml	Olive or other cooking oil
1 teaspoon	5ml	Oregano
2		Bay leaves - crumbled
2 lbs	908g / 32oz	Ground beef
1/4 cup	59ml	Chili powder
1		Tomatoes - (1-lb, 12-oz)
		(do not drain)
3		Red kidney beans - (1-lb, 4-oz)
		(do not drain)
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Cider vinegar
1/8 teaspoon	0.6ml	Crushed hot red chile peppers - (or more to taste)

Recipe Instructions

SAUTÉ ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink.

Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours. Add remaining chili powder and kidney beans along with salt, vinegar and red peppers. Simmer, stirring now and then, 15 minutes longer.

Serve hot, or cool and freeze for future use.

Makes 10 to 12 Servings

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Source:
From Matt Martinez's Culinary Frontier - A Real Texas Cookb

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