Serves: 4 to 5
cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean
2 (14 oz.) cans kidney beans
1 (19 oz.) can stewed tomatoes
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon oregano
Sprinkle cayenne pepper
Heat oil in a frying pan. Saute onion
for 2 minutes; add ground beef and cook and stir until beef is well done.
Wash and drain kidney beans. Drain some of the juice from the tomatoes.
In a large pot, combine beef, kidney beans, tomatoes, chili powder, salt
and oregano. Bring to a boil; reduce and cook slowly for an hour. Stir
Recipe can be doubled. Freezes well.
comes from Ron Matheson, Toronto, Canada