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Chili
Kids
love
chili
and
it's
a
versatile
dish.
Serve
it
on
hoi
dogs,
fill
lacos
wild
il
or eal
it
plain.
This
one
freezes
well
lor
about
6
monlhs
a
1
i
1-1/2
2
2
2
1
1/6
1
1
2
INGREDIENTS
medium
garlic
doves
medium
onion
pound
boneless
beel
chuck,
chilled
teaspoons
whole
cumin
seed
tablespoons
vegetable
oil
tablespoons
chili
powder
tablespoons
paprika
teaspoon
sail
leaspoon
crushed
red
peppers
8-ounce
can
whole
tomatoes
cup
wale;
cups
red
kidney
bean
Slir
in
the
beans
and
cook
until
healed
Ihrough.
Taste
and
addsalt.il
needed.
Try
some
of
these
garnishes
wilh
the
chili:
shredded
Cheddar
or
Monterey
Jack
cheese,
shredded
lettuce.
sliced
jalapeno peppers,
sliced
scallions, sliced
black
olives,
chopped
tomato
or
chopped
avocado.
4-1/2
cupsyield
Peel
garlic
and
onion,
quarter
onion
Process
both
with
metal
blade
unlil
finely
chopped,
about
15
seconds.
Remove
and
reserve.
Trim
beel
ol
all lat
and
cut
il
into
1-inch cubes.
Process
until
coarsely
chopped,
about
10
to
12
pulses.
Brown cumin
in
saucepot
over
medium
heat.
Shake
pan
constantly
and
cook
until
cumin
begins
lo
smoke,
,
about
1
minute.
Remove
and
reserve.
Heal
vegetable
oil in
same
saucepot
over
medium
heat.
Add
garlic
and
onions
and
cook
for
2
minules.
Add
beel
and
cook,
stirring
often,
until
no
pink
color
remains,
aboul 5
minules.
Reduce
heal.to low.
stir
in
cumin,
chili
powder,
paprika,
salt
and
red
peppers
and
cook
uncovered
for
5
minules.
stirring
occasionally.
Use
metal
blade
lo
chop
tomatoes
coarse,
pulsing
twice
Add
to
saucepot
with
waler
and
bring
lo
boil.
Reduce
heat
and
simmer,
partially
covered,
over
medium-tow
heat
lor
45
minutes,
slirring
occasionally.