CALIFORNIA CHILI
By Gloria Pitzer, as seen in… Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, P. 93).
INGREDIENTS:
2-lbs ground round
2 TB oil
2 envelopes onion soup mix
4 cups prepared spaghetti sauce
2 cans (14-oz each) sliced, stewed tomatoes
1 TB chili powder
2 tsp cumin powder
½ cup sugar-free strawberry or grape jelly (or jam)
4 cans (1-lb each) undrained chili beans in chili gravy or undrained red kidney beans (OPTIONAL, for “Con Carne”)
INSTRUCTIONS:
Brown beef in oil, on medium-high heat, until all pink disappears; crumbling it with the tines of a fork. Remove from heat to a 4-qt kettle. Add remaining ingredients and cook on low heat for 2 hours, stirring occasionally. Adjust the seasoning to taste with additional chili powder or cumin powder if you wish. (Recipe may be cut in half.)
This recipe serves 10-12 nicely. Freeze [leftovers] in small portions to thaw and reheat gently, within 4 months – or refrigerate, covered, to [consume] within a week.
See also…
