Sunday, June 8, 2008

Maria's Chili

1/2 to 1 pound lean ground beef
1 cup chopped onion (or 4 tablespoons minced onion or 1 teaspoon onion powder)
1/2 cup chopped green sweet pepper
1/4 teaspoon garlic powder
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 to 3 teaspoons chili powder*
1/4 teaspoon black pepper*
1/2 teaspoon dried basil, crushed

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat.
2. Stir in kidney beans, undrained tomatoes, tomato sauce, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Makes about 4 servings.

Crockery Cooker Directions**
Follow step 1 above. Combine all ingredients in a 3 to 4 quart crockery cooker. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

*For spicier chili, use extra hot Mexican chili powder and/or add more to pepper taste.
**You may want to double the recipe for a crockery cooker. Makes about 8 servings.

(It's really good to eat this by dipping Saltine's in it rather than just using a spoon.)