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Chunky Beef-And-Vegetable Chili soups, beef, groundmeat, mushrooms, stews 3/4 lb ground chuck 2 cup sliced mushrooms 1 cup chopped onion 1 cup diced yellow bell pepper 3 cloves garlic -- crushed 2 1/2 cup diced zucchini 1 1/2 cup water 1 cup diced carrot 2 1/2 tablespoon chili powder 1 tablespoon sugar 2 1/2 teaspoon ground cumin 1 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot sauce 32 oz kidney beans -- (2 cans) 1 drained 29 oz no-salt-added whole tomatoes 1 (2 cans) 1 undrained and coarsely 1 chopped 16 oz no-salt-added tomato sauce 1 (2 cans) Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain mixture, and return to pan. Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 3 quarts (serving size: 1-1/2 cups). Recipe By : Cooking Light, March 1995, page 170 From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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