2 pounds lean ground beef

2 garlic clove -- minced

2 onion -- coarsely chopped

2 green peppers -- finely chopped

8 tablespoons chili powder

2 tablespoons cider vinegar

1/2 teaspoon allspice

1/2 teaspoon coriander

2 teaspoons cumin

salt -- to taste 1 cup water

4 cups canned crushed tomatoes

2 cans red kidney beans -- (16oz)

Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover an d reduce heat. Simer the chili for 45 minutes, stirring frequently. To make it hotter, add cayenne pepper or tabasco sauce. For a thicker sauce and fuller f lavor, add masa (corn flour). To impreove the flavor let the chili simmer long er; chili often tastes even better the second day. To make beanless chili, omi t the beans and use 2 lbs. of ground beef.

For meatless chili, omit the beef and water. Use 1 t. vegetable oil to saute t he garlic, onion, and pepper. Add one 16oz. can of garbanzo beans and one 16oz . can of pinto beans. Serve chili with shredded cheddar cheese, chopped onions , sour cream, guacamole, and flour or corn tortillas. Yummmmmmm.

Busted by Christopher E. Eaves <cea260@airmail.net>