MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Evelyn's Texas Chilli
Categories: Beef, Vegetables, Herbs, Chilies, Beans
Yield: 10 Servings

3 lb Ground beef
2 tb Oil or shortening
2 md Onions; chopped
1 md Bell pepper; chopped
4 cl Garlic; chopped
7 tb Chilli spice mix
1/8 ts Cayenne
1 1/2 tb Cumin
1/2 tb Oregano
1/2 tb Paprika
1/8 ts Garlic powder
2 1/2 ts Salt
16 oz Tomato sauce
14 1/2 oz Can chopped tomatoes
15 oz Can ranch-style beans
1 md Onion; diced
Shredded cheddar

In a large pot, brown the ground beef until no pink
remains, about 20 minutes, using a wooden spoon to break
up the meat. Drain the grease. Push the beef to the
sides of the pot, add the oil, and saute the onions and
green pepper until they are soft, about 8 minutes

Add the garlic, chilli spice, cayenne, cumin, oregano,
paprika, garlic powder, salt, and tomato sauce and stir
to combine.

Drain the tomatoes, reserving the liquid. Add the
tomatoes to the pot. Add enough water to the tomato
liquid to equal 3 cups, then add that to the pot. Simmer
the mixture for 45 minutes, stirring occasionally.

Add the beans, stirring to combine. Bring the mixture to
a boil, then turn off the heat.

For the best flavor, let the chilli cool (about 1 1/2
hours), then cover and refrigerate for 24 hours.

To serve, reheat the chilli, then sprinkle on the diced
onions and shredded cheddar.

RECIPE FROM: https://www.parents.com

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