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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHILI

Serves: 4 to 5

1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean ground beef
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 regularly.
Recipe can be doubled. Freezes well.


This recipe comes from Ron Matheson, Toronto, Canada


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