In a large skillet, brown the ground beef. Drain fat. With slotted spoon,
scoop the beef and onions into a 5 qt. crockpot. Add the onion chunks, diced
green pepper, tomato sauce, diced or stewed tomatoes and both varieties of
canned beans. Mix until well blended.
Add the spices and chili oil next, adjusting the measures to suit your
taste... and tolerance. Mix well again.Turn the crockpot on 'low' and
simmer for at least 4 hours. (Our chef will usually simmer his chili overnight.)
During the last hour of cooking, before serving, add the optional honey and continue
Serve in bowls, or 'Cincinnati'style as a topping for spaghetti. Either
way, you can also sprinkle grated cheese on top, too, as a garnish.
From: Recipe stolen from Straits Cafe, Singapore
Posted By: Myron Menaker BR>
Post Date: Mon, 04 Jan 1999
*BACK TO CHILI*