Chili

Homemade chili is so much better than the typical chili that comes from a can, and it is so easy to prepare. I've been making this recipe from Better Homes and Gardens New Cook Book since I received the book as a bridal gift in 1979. I did adapt the recipe a bit to our taste. The recipe takes very little time to prepare, an hour to simmer, and dinner is ready. We will often have cornbread or corn muffins, and maybe a green salad alongside for our dinner. You might want to try the recipe for Corn Muffins posted on 3/5/2014. It is excellent. Blessings...

1 pound very lean ground beef (4%)
1 cup chopped onion
3/4 cup chopped green pepper or celery
1 14.5-oz. can diced tomatoes with chilies
1 16-oz. can dark red kidney beans, rinsed and drained
1 8-oz can tomato sauce
1/2 teaspoon salt
1 teaspoon chili powder or to taste
1/8 teaspoon ground allspice
1 bay leaf

1. In a 3 to 4 quart soup pan with lid, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender.
2. Stir in the remaining ingredients and bring to a boil; reduce heat to low, cover and simmer for 1 hour. Remove the bay leaf and serve.

Yield: 6 cups
208 calories per cup
6 gms. fiber