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Chili

Yeah, I know: chili isn't really a "soup" or a "stew". But I didn't want to devote a whole category to my ONE chili dish, so that's where this ended up. It's just something that has evolved over time. Feel free to perk it up with more cayenne or any other variations as you see fit.

CHILI

1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (16-oz.) can whole tomatoes, undrained
1 (16-oz.) can red kidney beans, undrained
1 (8-oz.) can tomato sauce
1/2 tsp. salt
1 tsp. Cajun Spice Mix (see under Condiments)
1 bay leaf


Cook ground beef, onion and garlic in Dutch oven, stirring occasionally, until beef is browned. Drain. Stir in remaining ingredients, except beans. Break up tomatoes with wooden spoon or with hands. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
Stir in beans. Heat to boiling. Simmer uncovered 20 minutes, stirring occasionally until of desired thickness. Remove bay leaf. Serve over cooked rice.

Makes 4 servings.