Chili
Source of Recipe
The New Doubleday Cookbook
Recipe Introduction
Ahhh... nothing like a bowl of steaming chili with some bread and butter to warm you up on a cold day. Pure comfort food.
List of Ingredients
4 medium-size yellow onions, peeled and coarsely chopped
3 cloves garlic, peeled and crushed
1/4 cup olive or other cooking oil
1 teaspoon oregano
2 bay leaves, crumbled
2 pounds ground beef
1/4 cup chili powder
1 (1-pound 12-ounce) can tomatoes (do not drain)
1 (15-ounce) can tomato sauce
3 (1-pound 4-ounce) cans red kidney beans (do not drain)
2 teaspoons salt
3 tablespoons cider vinegar
1/4 teaspoon crushed hot red chili peppers (or more to taste)
Recipe
Sauté onions and garlic in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden.
Add oregano, bay leaves and beef and sauté, breaking up meat, 10 minutes until beef is no longer pink.
Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring, 1-1/2 hours.
Add remaining chili powder and kidney beans along with salt, vinegar, and red peppers.
Simmer, stirring now and then, 15 minutes longer.
Serve hot, or cool and freeze for future use.
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