MEAT AND CHICKEN 17

HEARTY CHILI

1 lb. hamburger 1 tin red kidney beans

1 tin tomato soup 1 tsp. chili powder (or more to
1 medium potato, diced taste)

1 medium onion, diced Salt and pepper to taste

Mix all together (with exception of kidney beans) and simmer for
approximately 30 minutes. Add beans, Heat through and serve. Serves

Lois Rufer — “Kinohi”
CHILI (A good make ahead)

In a large pot saute: Add:

% cup peanut oil 1 tsp. oregano

4 large onions, chopped 4 tbs. chili powder

4 cloves garlic, chopped 1 tsp. ground cumin

Add and brown lightly: | tsp. crushed red pepper

| cup tomato paste
1 small can tomatoes
1 bottle beer

Simmer covered for | hour. Remove cover and simmer another hour or
until beef is tender. If it is too liquid, thicken with a little cornmeal
when reheating (1 or 2 tbs.).

3 Ibs. round steak (ground or cubed)

Kidney beans may be added, but it is best served as is over rice.
Jean Allen — ““Gannet II”
OH SO EASY

1 can beef stew
1 can Nalley’s “Hot” Chili Con Carne

Combine and heat. Serve with hot buns and salad.
Ruth Birch — Jones

CHILI (can be made ahead)

Brown in large saucepan: Add:
1% lbs. ground beef 1 large onion, chopped
In 2 tbs. fat 1 cup celery, chopped

2 tins red kidney beans

1 tin cream of mushroom soup
1 - 15 oz. tin tomatoes

Salt to taste

3 tbs. (or to taste) chili powder

Put in bean pot and cook in slow oven 3 to 4 hours, or simmer on stove
top for 45 minutes. Stir periodically. Serve in bowls with bread sticks.
Elaine Cook — ‘Hallowe’en”’