Chili

Hole-in-the-Wall Golf Club, Inc.
compliments of Chef Ron Harton

1 1/2 pounds lean ground beef
1 large Spanish onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 teaspoon salt
1/4 cup chili powder
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 can (28-ounce size) whole tomatoes, diced with juice
2 cans (16-ounce size) chili beans, with liquid
1 can (8-ounce size) tomato sauce
2 Tablespoons tomato paste

In a 6-quart heavy saucepan brown meat; add onions and peppers, cooking until vegetables are tender. Stir in spices, seasonings, and remaining ingredients. Cover and simmer 1 hour. remove bay leaf before serving.

This recipe reproduced with permission from the Hole-in-the Wall Golf Club, Inc. and may be found in Compliments of the Chef, a publication provided by The Friends of the Library of Collier County, Inc.