Fire Alarm Chili From College Park
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 2 | pounds |
ground beef
|
|
| 4 | dashes |
worcestershire sauce
|
*
|
| 4 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | each |
onions
chopped |
|
| 2 | cans |
tomatoes
|
*
|
| 1 | can |
chili beans
|
* |
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 907.2 | g |
ground beef
|
|
| 4 | dashes |
worcestershire sauce
|
*
|
| 6E+1 | ml |
chili powder
|
|
| 5 | ml |
sugar
|
|
| 2 | each |
onions
chopped |
|
| 2 | cans |
tomatoes
|
*
|
| 1 | can |
chili beans
|
* |
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt the margarine in a large skillet.
Crumble and brown the beef, adding salt and pepper to taste.
Skim off excess fat.
Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done.
Chop the tomatoes and add them along with the beans.
Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.
