Quick Mexican Chili
|Salad oil||1 Tablespoon|
|Ground beef||1 Pound|
|Green pepper||1 , diced|
|Diced frozen onion||1⁄2 Cup (8 tbs)|
|Chili seasoning mix||1 Ounce (1 envelope)|
|Hot water||1 1⁄4 Cup (20 tbs)|
|Tomato soup||1 Can (10 oz)|
|Canned kidney beans||19 Ounce (1 can)|
|Garlic powder||1⁄2 Teaspoon|
Heat salad oil in a deep heavy saucepan.
Add beef, green pepper and onion.
Stir and fry until meat turns grey.
Add chili mix and water.
Cover and simmer 6 minutes.
Add soup, beans and garlie powder.
Cover and reheat 2 or 3 minutes.
Taste for seasoning.
It may need more chili powder, a few chili pepper seeds (for hotter taste) or a dash of sugar.
Serve over hot fluffy rice or in deep bowls and pass dishes of shredded lettuce, diced raw cucumber and avocado to sprinkle on top.