3 garlic cloves, minced
2 tablespoons oil
4 pounds lean ground beef
6 onions, chopped
4 green bell peppers, chopped
6 pounds canned tomatoes
4 pounds canned red kidney beans, drained
12 ounces tomato paste
1/4 cup chili powder
1 teaspoon white vinegar
three dashes of red pepper
3 whole cloves
1 bay leaf
salt and pepper
rice (optional)
Servings: 12
1. Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned.
2. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour.
3. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.
2 tablespoons oil
4 pounds lean ground beef
6 onions, chopped
4 green bell peppers, chopped
6 pounds canned tomatoes
4 pounds canned red kidney beans, drained
12 ounces tomato paste
1/4 cup chili powder
1 teaspoon white vinegar
three dashes of red pepper
3 whole cloves
1 bay leaf
salt and pepper
rice (optional)
Servings: 12
1. Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned.
2. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour.
3. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.