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Diet chili

Yield: 8 Servings

Ingredients:

• 1 tb Oil vegetable
• 2 Onions finely chopped
• 2 lb Beef coarse grind
• 2 tb Red chile hot ground
• 3 tb Red chile mild ground
• 1 Garlic clove
• 1 ts Oregano dried pref. Mexican
• 1 1/2 ts Cumin
• 1/2 ts Salt
• 5 Tomatoes coarsely chopped
• 12 oz Green chiles

Instructions:

whole 1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile garlic oregano cumin and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook stirring occasionally about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil then lower the heat and simmer uncovered for 1 hour. Stir occasionally adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool then refrigerate. When fat has risen and congealed skim it off than reheat chili.~

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