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

Title: Chilli Con Carne
Categories: Beef, Vegetables, Chilies, Herbs, Beans
Yield: 10 servings

2 lb Ground beef
2 tb Olive oil
2 md Onions; chopped
2 cl Garlic; minced
1 md Bell pepper; chopped
1 1/2 ts Salt
2 tb Chilli spice mix
3 ts Beef bouillon granules
1/8 ts Cayenne pepper
1/4 ts Ground cinnamon
1 ts Ground cumin
1 ts Dried oregano
29 oz (1 cans) diced tomatoes;
- undrained
1 c Water
16 oz Can kidney beans; rinsed,
- drained *
Sour cream & jalapeno
- slices; opt, to serve

* UDD NOTE: 86 the kidney beans in favor of pinto beans.

In a Dutch oven, cook beef over medium heat until no
longer pink, 5-7 minutes; crumble beef. Drain and set
aside.

In the same pot, heat oil; saute onions until tender.
Add garlic; cook 1 minute longer. Stir in the green
pepper, salt, chili powder, bouillon, cayenne, cinnamon,
cumin and oregano. Cook for 2 minutes, stirring until
combined.

Add tomatoes and browned beef. Stir in water. Bring to a
boil. Reduce heat; cover and simmer for about 1 hour.
Add beans and heat through. If desired top with sour
cream and jalapeno.

Lindsay D. Mattison; Portland, Oregon

Makes: 10 servings (about 2 1/2 quarts)

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

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