I know, I know....everyone has their own favorite recipe for Chili...beans..no beans, etc., etc., etc.
Well, this is mine and it is delicious and is made in the Microwave which makes it a bit different. Enjoy..
I'll add a picture the next time I make it.
MM: Micro Chili
---------- Recipe via Meal-Master (tm) v8.02
1 lb Ground beef
1 md Onion, chopped
1 md Green pepper, chopped
1 cl Garlic, minced
2 ts Chili powder
1 ts Salt
1/2 ts Dried oregano, crumbled
1 cn 16 oz. tomatoes, undrained
1 cn 8 oz Tomato Sauce
1 cn 15 oz. kidney bean, undrained
1 tb Red wine vinegar
1. Crumble meat into Microwave-safe plastic colander.
Place colander in 2-quart 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.
2. 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
3. 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 for 5
4. Add vinegar to Chile; stir to mix well.
Microwave, uncovered, at Med (50%) power 20 to 25
minutes until slightly thickened and to allow flavors
to blend; stir twice during cooking. Serve with chips
Cooks opinion: I have made this many times. It
really is very good. Leftovers freeze well. Enjoy
From the kitchen of Carolyn, the Crafty Gourmet.