Course : Chili
Serves: 8
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2 pound Lean ground chuck or round steak
1 large Onion diced
2 cloves Garlic crushed
1 teaspoon Tabasco sauce
1 teaspoon Ground oregano
1 teaspoon Cumin seeds
2 tablespoons Chili powder
29 ounces Whole tomatoes
29 ounces Kidney beans
2 Cup Water

Preparation / Directions:

In a large heavy skillet, sear meat with onion and garlic until lightly browned. Add 5 or more shakes of Tabasco (to taste) and rest of ingredients. Bring to a boil. Reduce heat. Cover. Simmer about 1 1/2 hours. Stir occasionally. Skim off fat as it cooks out. TIPS: Chili taste best after refrigerating overnight then reheating.

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