Festive Chili Con Carne
|Ground beef/Pork||1 Pound|
|Onion||1 Medium, chopped|
|Green bell pepper||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Canned whole tomatoes||16 Ounce, undrained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned red kidney beans||15 Ounce, drained (1 Can)|
|Red wine vinegar||1 Tablespoon|
|Tortilla chips/Crackers||1 Cup (16 tbs)|
Crumble meat into microwave-safe plastic colander.
Place colander in 2-quart microwave-safe casserole.
Microwave, uncovered, at High power until meat is no longer pink, 4 to 6 minutes; stir with fork to break up meat every 2 minutes during cooking.
Discard meat drippings from casserole.
Transfer meat from colander to casserole; break up into small pieces with back of spoon.
Stir in onion, green pepper and garlic.
Microwave, uncovered, at High power until onion and pepper are tender, 4 to 5 minutes.
Add chili powder, salt and oregano to casserole; mix well.
Drain tomato liquid into casserole.
Chop tomatoes in can with scissors or knife; add to casserole.
Add tomato sauce and beans; mix well.
Microwave, covered with lid, at High power 5 minutes.
Add vinegar to chili; stir to mix well.
Microwave, uncovered, at Medium (50%) power 20 to 25 minutes until slightly thickened and to allow flavors to blend; stir twice during cooking.