Ingredients
- 3 garlic (cloves)
- 1 onion
- 1 water as needed
- 950 gr kidney beans (light red)
- 700 gr beef (lean ground)
- 475 gr tomato puree
- 475 ml sour cream
- 450 ml tomato sauce
- 50 gr powdered chili pepper
- 7 gr sweet paprika
- 5 gr mexican oregano
- 1 gr cumin
- 1 gr pepper (red)
- 1 gr salt
Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J. FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2
