Tonight’s Dinner

Michael did the cooking since my arm is still out of commission!
The Fat Bandit’s Chili
Recipe By: Ann Dunlap of Tampa
Serving Size: 8
1 pound lean ground beef
1 clove garlic, minced
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
4 tablespoons chili powder
1 tablespoon cider vinegar
1/4 teaspoon allspice
1/4 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup water
16 ounces kidney beans, with liquid
16 ounces crushed tomatoes
1 dash tabasco sauce, to taste
Cook beef, garlic, onion, and green pepper in a skillet over med-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color.  Add remaining ingredients, except Tabasco. Bring to  boil.
Cover and reduce heat. Add Tabasco. Simmer for 45 minutes, stirring frequently.
For thicker sauce and fuller flavor, add mesa flour. For the best flavor, let simmer longer.  Recipe can be doubled; freezes well.

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