{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fnil MS Sans Serif;}} \viewkind4\uc1\pard\f0\fs20 Chili con Carne II \par American\par Great\par 10\par \par \par In a medium sized stock pot, heat the oil over medium heat.\par \par \par ENDPREP\par Saute onion, chile pepper and garlic until soft. Add ground beef: cook and \par stir \par until meat is browned. \par Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, \par oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes. \par Stir in kidney beans, and cook another 15 minutes. Remove cinnamon \par sticks \par before serving. \par \par \par \par ENDDIRECT\par \par ENDNOTES\par Large Onions\par 2\par \par Chile Pepper\par 1\par Chopped\par Garlic\par 6 Cloves\par \par Ground beef\par 2 pounds\par \par Whole Peeled Tomatoes\par 3 (14.5 ounce)\par \par Salt\par 1 1/2 Teaspoons\par \par Black Pepper\par 1 Teaspoon\par \par Ground Cumin \par 1 1/2 Teaspoons\par \par Chili Powder \par 1/2 Tablespoon\par \par Pepper\par 1/2 Teaspoon\par \par Paprika\par 2 Tablespoons\par \par Dried Oregano\par 2 Tablespoons\par \par Cinnamon Sticks \par 2\par \par Whole Cloves \par 6\par \par Red Pepper\par \par \par Red Kidney Beans\par 2 (15.25 ounce)\par \par Vegetable Oil\par 5 Tablespoons\par \par \par }