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Rio Grande Chili
1 T. vegetable oil 1 medium onion, chopped 2 garlic cloves, chopped 1 pound ground beef 1 can peeled tomatoes (14.5 oz) 1 can tomato sauce (8 oz) 1 can kidney beans (15 oz) 1 jalapeno pepper, chopped 2 1/2 cups water 1 T. chili powder 1 t. sage 1 t. oregano 1 t. cumin 1 t. dill seed 1 t. pepper Dash of salt Chopped onions for garnish
Heat oil in large skillet or Dutch oven. Add onion and garlic, and brown. Add beef and brown. Drain off excess drippings. Stir in remaining ingredients and bring to a boil, stirring constantly. Lower heat and let simmer. Uncover for 1 hour. Top with a heap of raw chopped onions and serve with pan-fried cornbread. makes 4 servings Source: Sugarfoots' favorite, Will Hutchins, actor