Chili Con Carne
|Yellow onion||1 Large, sliced|
|Green pepper||1 , sliced|
|Salad oil||2 Tablespoon|
|Ground beef||1 Pound|
|Red wine||1⁄3 Cup (5.33 tbs)|
|Beef bouillon cube||1|
|Canned white beans||1 Pound, drained (1 Can)|
|Canned peeled tomatoes||1 Pound (1 Can)|
|Tomato puree||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||1⁄4 Teaspoon|
|Chili pepper||1 1⁄4 Teaspoon|
|Basil||1 1⁄4 Teaspoon|
|Tabasco sauce||5 Drop|
1. Heat oil in a skillet. Add green pepper and cook till soft. Add ground beef while stirring with a wooden spoon. Cook without allowing the beef to become too crumbly. If dry add another tablespoon salad oil.
2. Add wine and bouillon cube and cook for a few minutes. Strain liquid from the tomatoes and set aside. Add the tomatoes, garlic, tomato puree, and all dry seasonings. Bring mixture to a boil, reduce heat, and simmer, covered, for 45 minutes, now and then stirring well.
3. Add the beans and Tabasco and mix well. If additional liquid is needed add liquid from tomatoes. Garnish with chopped parsley and serve straight from the casserole with a green salad and French bread.