Chili Con Carne And Cheese
|Lean ground beef||1 Kilogram|
|Safflower oil||45 Milliliter|
|Diced green bell pepper||1|
|Diced red bell pepper||1|
|Sliced mushrooms||90 Gram|
|Diced celery stalks||3|
|Minced garlic||1 Clove (5 gm)|
|Peeled seeded chopped tomatoes||750 Milliliter|
|Chili powder||15 Milliliter|
|Worcestershire sauce||10 Milliliter|
|Tabasco sauce||3 Drop|
|Canned red kidney beans||560 Milliliter, drained|
|Tomato paste||60 Milliliter|
|Grated cheddar cheese||375 Milliliter|
|Thyme leaves||5 Milliliter|
In a large Dutch oven or kettle, brown the beef in the oil.
Add the vegetables and garlic and saute until tender.
Stir in all the remaining ingredients except the cheese.
Lower the heat, and simmer for 1 hour or until desired thickness is achieved.
Place into serving bowls, sprinkle with cheese and serve.