In a large pot bring the tomato puree and whole tomatoes to a slow boil. While this is heating, brown the ground beef with chopped onion. Add this to the tomato mixture. Add chili powder and simmer for 1 hour. Add oregano, salt and pepper to taste and simmer for another 15 minutes. Add kidney beans and simmer 30 minutes longer. Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced onions complete the garnish. Comments: Everybody knows there is no such thing as a 19-alarm fire. Why, that would mean babies, lifeguards, bartenders, everyone would have to show up to fight it! However, this recipe from the Chicago Fire Department might actually require 19 alarms. If you dont know what a No. 10 can is, figure on just under a gallon. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 18|
|Calories from Fat: 145 (44%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 98.6mg||30 %|
|Sodium 234mg||8 %|
|Potassium 867.7mg||23 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8g|
|Protein 33.2g||47 %|
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Calories per serving: 328
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