Mexican Chili Or Chili Con Carne

Photo: Euclydes Antonio dos Santos Filho

Ingredients

1 1/2 lbs. chopped meat

3/4 chopped onion

3/4 cup chopped green pepper

2 tablespoons oil

1 teaspoon salt

2 tablespoons chili powder

1/2 teaspoon black pepper

1/8 teaspoon garlic powder

2 cups tomato sauce

1 can red kidney beans (optional)

Preparation

In large skillet brown beef with the chopped onion and green pepper in the oil. Add salt, chili powder, black pepper, garlic powder, tomatoes and kidney beans. Simmer for 1 hour or more. Serve with tortillas. Can garnish with fresh tomatoes, shredded lettuce and grated Cheddar.

You can add enchilada sauce and bake until cheese melts.

FOR ENCHILADAS: Use corn (soft) tortilla in shortening, then fill roll and put Cheddar cheese on top. Brown under broiler.

FOR MEXICAN RICE: Boil rice, add red cooked chop pepper and onion; a little tomato sauce, chili powder and garlic powder.

POTATO SKINS: Cook potatoes, either boil or bake almost until tender; cut out middle - drop potato skin in hot oil and fry 1-2 minutes. Drain and pat excess oil with paper towels. Put cheese (Cheddar and Monterey) in middle of potato and melt in microwave. Can add bacon on top or taco sauce, etc. Serve with sour cream.

You can also serve it on top of fried corn tortillas with diced tomatoes, lettuce and cheese.