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o q untitled 2- 1 lb lean meat, ground will do fine. 3 cans £ _ beans. I prefer a mi f o r ' r i nterest: pi rrto , bl -ack, navy : . : {. .2., 1 Large can of . stewed tomatoes 1 mall can of tomato paste t , : J - * 1 arge oni on + ./ 5 cloves garlic _ 2T black pepper , fresh ground is be t v + - * IT ground cumin IT onion powder T paprl a , T . . " ' " T oregano I T sal t " 3T c hi i powder * 1 /2 t Ground Cayan pep p r steps 1. Brown meat in - 1 arqe . pa n ; · when the meat s nearly done, stir in the onion and garlic an continue stirring until the meat is done and the onions/garlic are becoming transparent. 2. Gently stir in tomato paste, stewed tomatoes, undrained beans, and the other dry ingredients. chop the stewed tomatoes with your spoon (they're really soft) as you continue to stir in the ingredients. 3. Add Red pepper (cayan) to taste--as much as you think you can handle (see heat scale). simmer at least 30 minutes. 4. chili will thicken as it simmers. TO increase evaporation, heat wit out a lid. 5. Simmer at least 15 minutes on LOW heat. Makes about a gallon of chili . • page 1 ,-f
