Texas Tomato Chili
2 cloves garlic, minced
1 cup onion, chopped
3 Tbsp olive oil
2 lb lean beef, chopped
4 cups canned tomatoes, undrained
2 tsp salt
2 each bay leaves
1 tsp oregano
1 tsp ground cumin
2 Tbsp chili powder
32 ounces soybeans, cooked, drained
Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive
oil and beef together for about 10 minutes, or just until it loses color.
Add tomatoes and seasonings and simmer for about an hour or until meat is very
tender. Add the beans and simmer for another 30 minutes. Chili may be
eaten at this point, but it is better if it simmers a couple of hours.