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Chili With Beans
2 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp. salt
60 oz. tomato sauce
8 oz. green chilies, diced (2 standard cans)
3 tomatoes, sliced
1/4 c. chili powder
1/2 tsp. ground allspice
2 tsp. crushed red pepper
1/2 tsp. ground black pepper
dash ground white pepper
dash MSG
dash oregano
dash ground cloves
1 tsp. sugar
seasoned salt
1 lb. red kidney beans
8 oz. sliced pepperoni
Fry together the ground beef, ontion, garlic, and some salt until the beef is browned. Meanwhile in a large kettle, mix together the tomato sauce, green chilies, and tomatoes and heat over low heat. When the hamburger is done, mix in with tomato sauce mixture. Add the spices, salt, and sugar, stir well, and adjust ingredients to taste. It will taste hotter later than it does now. Simmer for about 1.5 hours, and then add beans and pepperoni. Simmer for 30 minutes longer. Serve over rice, topped with shredded cheddar cheese. Makes 16 servings.
"I'm a man. Men cook outside. Women make the three-bean salad. That's the way it is and always has been, since the first settlers of Levittown. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front..."
William Geist
Albondiga is Spanish for meatball, and also the name of a Spanish and Mexican dish of spicy meatballs, usually cooked in tomato sauce.
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