Chili#3
Yield
servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 1 ¼ | pounds |
veal
beef, pork, ground |
|
| 1 ½ | tablespoons |
garlic
minced |
|
| 3 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cups |
tomatoes, canned
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 567 | g |
veal
beef, pork, ground |
|
| 23 | ml |
garlic
minced |
|
| 45 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
black pepper
|
|
| 946 | ml |
tomatoes, canned
|
|
| 15 | ml |
red wine vinegar
|
|
| 1.3 | ml |
red pepper flakes
|
|
Directions
Heat oil in skillet, add onion and green pepper.
Cook until wilted.
Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.
Sprinkle the meat with garlic, chili powder, cumin and oregano.
Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.
