A Chili Recipe for the Cold Days Ahead

     2 pounds ground meat (beef or a combination of beef and pork)
     1 large onion diced in small pieces
     2 large cloves of garlic crushed or chopped into tiny pieces

Finely Ground Spices:

     1-1/2 teaspoon to 1-1/2 tablespoon chili powder
     1 tablespoon of paprika
     1 tablespoon of oregano
     1/2 to 1 teaspoon of salt
     1/2 to 1 teaspoon of black pepper
     1 teaspoon of cumin
     1 teaspoon of adobo seasoning (Can be ommitted if you cannot find it,
         but it can be found at Mexican groceries)
     1/2 to 1 teaspoon of red pepper

Other Ingredients:

     1 green bell pepper
     1 large can of crushed tomatoes
     1 to 2 handfuls of chopped mushrooms

     1 to 2 cans of kidney, black or pinto beans
     1/4 cup more or less of cooking oil (I prefer Peanut oil)

Directions:

Saute onions and garlic in oil until they are trnaslucent (Kind of clear and
golden, but not really brown). Do this in a large skillet or a pot (one quart
or more size). Then add meat. Brown meat. Add spices. Stir and cook
until mixed well. Add mushrooms, green bell pepper and tomatoes. Stir well.
Add beans. Simmer over low heat for 1-1/2 to 2 hours.