Sig’S Chili – Country Living

into 1/2-inch cubes 1/2 ts Dried oregano leaves 1 md Onion, finely chopped 1/4 ts Crushed red pepper 1 lg Sweet green pepper, 1 cn (16-oz) red kidney beans, -chopped -drained 3 Cloves garlic, finely Shredded Cheddar & Monterey -chopped Jack cheeses (opt.) 1 cn (28-oz) crushed tomatoes Sliced green onions (opt.) 1/4 c Beer or dry red wine Avocado Salsa (opt., recipe 1/2 tb Chili powder -follows) 1.

In 5-quart saucepot or Dutch oven, heat 2 t olive oil.

Add half of beef and brown quickly; with slotted spoon, transfer cooked beef to bowl.

Add another 2 t oil to saucepot; brown remaining beef and transfer to same bowl.

Add remaining oil to saucepot and saute onion, green pepper, and garlic until onion is lightly browned.

Stir in beef, crushed tomatoes, beer, chili powder, basil, cumin, oregano, and red pepper;

heat to boiling over medium high

heat , stirring occasionally.

Reduce heat to low, cover saucepot, and simmer 2 hours, stirring occasionally.

Uncover saucepot and cook 1/2 to 1 hour longer, or until meat is tender.

Stir in kidney beans and cook just until beans are heated through, about 5 minutes.

Serve chili with cheese, green onions, and Avocado Salsa, if desired.

Avocado Salsa: In small bowl,

combine 1 small avocado, coarsely chopped, 1 small tomato, coarsely chopped, 2 T finely chopped red onion, and 1/2 C prepared tomato salsa.

Country Living/June/92 Scanned & fixed by Di Pahl &