| 3 |
tablespoons butter or olive oil |
1/2 |
teaspoon celery seed |
| 1 |
large onion, minced |
1/4 |
teaspoon cayenne |
| 2 |
cloves garlic, minced |
1 |
teaspoon cumin seed, crushed |
| 1 |
pound chopped beef |
1 |
small bay leaf |
| 3 |
cups water |
2 |
tablespoons chili powder |
| 1 1/3 |
cups canned tomatoes |
1/8 |
teaspoon basil |
| 1 |
green pepper, minced |
1 1/2 |
teaspoons salt |
| |
| 1. |
Heat the butter in a skillet, add the onion and garlic and sauté until golden brown. Add the meat and brown. |
| 2. |
Transfer the meat mixture to a large saucepan and add the remaining ingredients. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about three hours. If desired, add one can of kidney beans just before serving. |
| |
| |
| Source: THE NEW YORK TIMES COOKBOOK © 1961 by Craig Claiborne |