STIFF LITTLE FINGERS’ BEEF CHILI
1 lb minced beef 1 medium onion 1 medium green bell pepper 1 jalapeno pepper 1 or 2 cloves of garlic 1 can of tomatoes 1 can of dark red kidney beans ¼ lb mushrooms tomato puree (paste) 1 tablespoon of chili powder ½ teaspoon of salt Vegetable oil
In a medium saucepan, heat the vegetable oil. Brown the beef and add the chili powder – add less if it’s a fiery batch. Depending on the type of powder, it can vary in heat! Chop the onion, the garlic and the peppers and add. Add in the tinned tomatoes and the tinned kidney beans. Stir in about one teaspoon of the tomato puree. Slice the mushrooms and add. Simmer and reduce slightly for about 45 minutes.
Serve over rice and with garlic bread.