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Remember the alamo chili

Yield: 4 Servings

Ingredients:

• 1 1/2 lb Lean ground beef
• 1 lg Onion chopped
• 16 oz Can of tomato sauce
• 26 oz Can tomato puree
• 6 tb Powdered chili pepper (not chili powder)
• 3 Garlic cloves minced
• 1 tb Sweet paprika
• 1 tb Mexican oregano
• 1/2 ts Cumin
• 1/4 ts Red pepper
• 1/2 ts Salt
• 1 pt Sour cream Water as needed MMMMM--------------------------OPTIONAL-------------------------------
• 30 oz Light red kidney beans Break up and fry beef drain off any grease. Place the meat in a
• 4-guart pot with tomato sauce. Fry the chopped onions until soft

Instructions:

but not brown and add to pot. Coarsely chop the tomatoes and add them to pot togeather with tomato puree the garlic and spices. Bring the mixture to a boil and then simmer it uncovered uncovered for at least 30 minutes adding water if necessary. Add beans (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J. FROM: Eatin'Chili Red Hot and You September 1993 Volume 1 Number 2

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