Title: Tokyo Tom's Bonzai Chili
Categories: Chili Ethnic
Yield: 6 Servings
| 1 | tb | Vegetable oil |
| 4 1/2 | lb | Ground beef |
| 1/3 | c | Chili powder |
| 1/3 | c | Instant minced onion |
| 1 | tb | Ground cumin |
| 2 | ts | Instant minced garlic |
| 1 | ts | Ground black pepper |
| 1 | ts | Robert's spice blend |
| 1 | | (recipe follows) |
| 1 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 1 | | Bay leaf |
| 13 3/4 | oz | Can, beef broth |
| 29 | oz | Can, tomato sauce |
In a large saucepan, heat oil until hot; add beef and cook, breaking up
meat, until brown, about 5 minutes; drain off any accumulated liquid. Add
chili powder, onion, cumin, garlic, black pepper, Robert's Spice Blend,
salt, red pepper, and bay leaf; stir until beef is coated. Stir in tomato
sauce and beef broth; simmer, covered, tunil flavors blend, about 1 hour.
Remove bay leaf before serving.