Here are some of my favorite recipes.
Chili  
 
  • 1 lb ground beef
  • 2 large onions, coarse chopped
  • 4 cloves garlic, coarse chopped
  • 4 tbsp chili powder
  • 4 cups fresh tomatoes, quartered (approx 5 large tomatoes)
  • 3 cups bell peppers, cut into eighths (about 4 bell pepers)
  • 2 cans Kidney Beans (29 oz each). Drain liquid
  • Habanero, cayenne peppers to taste.
  1. Brown beef in heavy saucepan on meduim heat. Add 1 tbsp chili powder while the beef is browning.
  2. Drain beef.
  3. Return to heat, and add onions and garlic. Sautee until the onions are translucent.
  4. Add the remaining chili powder, tomatoes, bell peppers, kidney beans, and peppers, and stir
  5. Heat over medium heat until boiling. Stir thoroughly, then reduce heat to a simmer.
  6. Stir occasionally to prevent sticking and burning, and heat for a minimum of 45 minutes.
  7. Chili is ready to eat when the peppers are done.
  8. Chili is even better the next day.
Be careful with the capsicums!

 

Spaghetti Sauce  
 
  • 1 lb ground beef (add 2 tbsp Oregano and mix well before browning)
  • 2 large onions, coarse chopped (add 1 tbsp Oregano after chopping, and mix)
  • 4 cloves garlic, coarse chopped
  • 4 tbsp dried Oregano
  • 2 cans Hunts Tomato Sauce (29 oz each)
  • 1 Bay leaf
  1. Brown beef in heavy saucepan on meduim heat.
  2. Drain beef.
  3. Return to heat, and add onions and garlic. Sautee until the onions are translucent.
  4. Add the remaining Oregano leaves, bay leaf, and the tomato sauce.
  5. Heat over medium heat until boiling. Stir thoroughly, then reduce heat to a simmer.
  6. Stir occasionally to prevent sticking and burning, and heat for a minimum of 45 minutes.
You can add hot peppers to this one, if you like, too!