Chili Con Carne

Preparation Time: 1 hour, 15 min

Yield: Eight 3/4 cup servings

Spice it up or spice it down It tastes great fresh or out of the freezer. Pop it frozen into the toaster oven for 90 min at 325 F.

First, brown .5 kg lean ground-beef.

Add to a large pot:

28 oz can of diced tomatoes,

two 19 oz cans of drained rinsed Red Kidney Beans,

1/2 bay leaf,

3 teaspoons chili powder ( or to taste,)

5 oz can Tomato juice or V8 Juice,

(Buy 6 and drink the other 5. It's good for you!)

1/4 cup white wine or beer,

Cooked ground beef.

Heat to boil slowly over medium heat, stirring often.

Reduce heat, cover and simmer for 1 hour or longer.

The longer it cooks the better it tastes.

Sprinkle with grated parmesan cheese and serve on a bed of any stringy buttered pasta

or with a bowl of plain white rice.

The pasta or rice refresh the palette between mouthfuls of spicy chili.

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