Quick Chili
1 tbsp. (15 ml)
oil
2 lb. (1 kg)
lean ground beef
1 large
onion, diced
1 medium
green pepper, large dice
2 cloves
garlic, minced
2 tbsp. (30 ml)
chili powder
2 tsp. (10 ml)
oregano
1 tsp. (5 ml)
salt
1/4 tsp. (1.5 ml)
pepper
28 oz (796 ml) can
tomatoes
19 oz (540 ml) can
kidney beans, drained and rinsed
Preheat skillet to 350ºF (175ºC). Heat oil, add beef, stirring to break up. Add
onions, green pepper and garlic until beef is browned. Stir in chili powder,
oregano, salt and pepper. Add tomatoes and heat until boiling. Reduce heat
and simmer, uncovered for approximately 25 minutes, stirring occasionally.
Add kidney beans and heat through.
Baking Apples:
Preheat to 330ºF (165ºC). Wash and core 6 cooking apples. Melt 1 tbsp. (15 ml)
butter in Skillet then add apples. Pour a mixture of 1/2 cup (125 ml) water,
1/2 cup (125 ml) sugar, 3 tbsp. (45 ml) brown sugar and a sprinkle of cinnamon
over the apples. When syrup boils, cover pan and reduce heat to 220ºF (105ºC).
Bake until apples are tender, about 25 – 30 minutes.
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Booklet TFP-15_v003 5/5/04 4:53 PM Page 19
