Recipe - Chili - Mexican

1 tablespoon Vegetable oil
1 One half cup Onion, chopped
1 cup Green pepper, chopped
1 One fourth pound Ground veal, beef or pork
1 One half tablespoon Garlic, finely minced
3 tablespoon Chili powder
1 teaspoon Cumin, ground
1 teaspoon Oregano
1 Bay leaf
One half teaspoon Pepper, black
4 cup Tomatoes, canned
1 tablespoon Red wine vinegar
One fourth teaspoon Red hot pepper flakes

Heat the oil in a skillet. Add the onion and green pepper. Cook until
wilted. Add the meat. Use the edge of a heavy kitchen spoon to stir and
chop the meat to break up any lumps. Sprinkle the meat with garlic, chili
powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper,
tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1
hour, stirring occasionally.
Posted to EATL Digest 3 November 96

Date: Sun, 3 Nov 1996 08:53:58 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM