Title: Green Tomato Chili
Categories: Beef Meat Chili
Yield: 4 Servings

2	tb	Extra-virgin olive oil
2		Garlic cloves; minced
2		Yellow onions; chopped
1	lb	Lean beef round; coarsely chopped
2	c	Green tomatoes; peeled and chopped
		Zest of 1 lemon; grated
1	tb	Fresh lemon juice
2	c	Red kidney beans; preferably home made
2	ts	Chili powder
1/8	ts	Ground cayenne pepper
2	tb	Stone-ground cornmeal
		Salt and pepper to taste

Heat the oil in the saucepan over medium heat. Add the garlic and onions and saute until the onion is tender, 5 to 7 minutes. Add the beef and cook, stirring, until it loses its red color. Stir in the tomatoes, lemon zest, lemon juice, kidney beans and 2 cups of water.

Combine the chili powder, cayenne and cornmeal. Stir the spice mixture into the chili. Bring to a gentle boil, stirring all the while. Reduce the heat to a simmer and cook for 1 to 2 hours, stirring occasionally, until the mixture thickens. This chili can be cooked covered or uncovered. Uncovered, it will thicken more quickly. Taste and add salt and pepper, if needed. Serve in heavy pottery bowls. Makes 1 1/2 quarts or 4 moderate servings.

Source: The Wooden Spoon Cookbook by Marilyn M. Moore.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell1.Best.Com (Judi Maedate: 27 Sep 1995 02:33:52 Gmt

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