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INGREDIENTS

2 lg Yellow onions,
1 lb Kidney beans
1 tb Chili powder
Ketchup (1 "glub")
1/2 lb Tomato paste
1 Bay leaf
1 lb Ground beef
3 Garlic
6 oz Water

Servings

INSTRUCTIONS

Brown the meat and onions, separately if desired. In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder. Simmer at least one hour. Six or more hours is better. Stir in the chili powder. NOTES: * A mild, hearty chili -- This chili wont win any awards in Texas, but its a nice, mild, flavorful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or, even better, mix your own spices. Yield: Serves 4-5. * I usually use more garlic; the cloves can be left whole and will become soft and mildly flavored by simmering. * The flavor is best if the chili sits for a day before being served. : Difficulty: easy. : Time: 15 minutes preparation, 1 to 6 hours cooking. : Precision: approximate measurement OK. : : Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA : {ucbvax,decvax}!mtxinu!ed : Copyright (C) 1986 USENET Community Trust

NOTES

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Moms Chili

2 lg Yellow onions, 
1 lb Kidney beans 
1 tb Chili powder 
  Ketchup (1 "glub") 
1/2 lb Tomato paste 
1  Bay leaf 
1 lb Ground beef 
3  Garlic 
6 oz Water

Brown the meat and onions, separately if desired.  In a large, heavy pot,  combine the meat and onions, and the other ingredients except the chili  powder.  Simmer at least one hour. Six or more hours is better. Stir in the  chili powder.    NOTES:    *  A mild, hearty chili -- This chili wont win any awards in Texas, but  its a nice, mild, flavorful dish. The recipe can easily be multiplied; I  usually make a triple batch and freeze the excess. For a spicier chili, use  more chili powder, or, even better, mix your own spices. Yield: Serves 4-5.    *  I usually use more garlic; the cloves can be left whole and will become  soft and mildly flavored by simmering.    *  The flavor is best if the chili sits for a day before being served.    : Difficulty:  easy.  : Time:  15 minutes preparation, 1 to 6 hours cooking.  : Precision:  approximate measurement OK.  :  : Ed Gould                 mt Xinu, 2910 Seventh St., Berkeley, CA 94710  USA  : {ucbvax,decvax}!mtxinu!ed    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Serving (1313g)
Recipe Makes: 4 Servings

Calories: 1496
Calories from Fat: 556 (37%)

Amt Per Serving		% DV

	Total Fat 61.8g	82 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 20.7g
	Polyunsanturated Fat 3g
Cholesterol 170.1mg		52 %
Sodium 7227.2mg		249 %
Potassium 9599.4mg		253 %
Total Carbohydrate 186g		55 %
	Dietary Fiber 42.8g	171 %
	Sugars, other 143.2g
Protein 79.5g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1496

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