|
|
CHILLI 1 medium onion, chopped fine 1 lb. container prepared meat 2 regular cans or 1 large can chili beans 1 small can tomato soup (Campbell's) 1/2 tsp. paprika 2 rounded tsp. chilli powder (more or less to taste) 1 tsp. salt (more or less to taste) 1/4 tsp. red pepper 1 rounded tsp. ground cumin Cook onion until tender in 1 cup water. Add remaining ingredients. Cook over low heat, stirring with wooden spoon to prevent sticking. Let simmer about 1 hour to blend flavors. Seasonings may be adjusted to suit your family. Chilli will keep for several days in the refrigerator and gets better with age. May be served over cooked elbow macaroni for Chilli Mac or may be put on hot dogs in a bun. Serve in soup plate for chilli dogs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |