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Chili mexican, central american, chili, stews, main course roast 2 teaspoons oil 1 onion; chopped 1 pound ground beef (optional for non-veget 3 pounds (2 cans) canned crushed tomatoes 3 pounds (2 cans) canned chili beans 2 teaspoons chili powder 1/4 cup grated nacho cheese Sauté onion and/or meat in bottom of pot. Add rest of ingredients except cheese. Mix and cook for at least one hour. Put cheese on top as garnish. NOTES : A quick version of vegetarian chili using canned goods. 0 0 3605 2470 1236 0 20081 Contributor: Debbie Eisenberg Yield: 10 servings Preparation Time: 1:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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