Title: Midwestern Chili
Categories: Beef
Yield: 10 Servings

4	md	Yellow onions peeled & coarsely chopped
3		Garlic cloves peeled and crushed
1/4	c	Olive or other cooking oil
1	ts	Oregano
2		Bay leaves; crumbled
2	lb	Ground beef
1/4	c	Chili powder
1	cn	Tomatoes (1-lb, 12-oz) (do not drain)
3	cn	Red kidney beans(1-lb, 4-oz) (do not drain)
2	ts	Salt
3	tb	Cider vinegar
1/8	ts	Crushd hot red chile peppers (or more to taste)

SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours. Add remaining chili powder and kidney beans along with salt, vinegar and red peppers. Simmer, stirring now and then, 15 minutes longer. Serve hot, or cool and freeze for future use.

Makes 10 to 12 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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