Après Ski Chili

California Cooks!, 1970

3 hours — 8 Servings

Ingredients

3	pound	ground chuck
2	tablespoon	olive oil
2	teaspoon	salt
16	ounce	stewed tomatoes
6	ounce	tomato paste
30	ounce	kidney beans
3	tablespoon	chili powder
2	teaspoon	oregano
1	teaspoon	ground cumin
1⁄4	cup	brandy

Instructions

Brown chuck in olive oil in a large heavy pan. Sprinkle with salt during browning. Stir in stewed tomatoes and tomato paste until well blended. Add undrained kidney beans, chili powder, oregano and cumin. Simmer 2 to 3 hours uncovered for flavor to blend. Stir in brandy about 15 minutes before ready to serve.