Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - November 16, 2007

Chili

Serves: 4



  Download this recipe.

1 pound ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon baking cocoa
1/2 teaspoon red pepper sauce
1 (16-ounce) can whole tomatoes, undrained
1 (15-ounce) can red kidney beans, undrained


1. Cook beef, onion and garlic in 3-quart saucepan, stirring occasionally, until beef is brown; drain.

2. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.


Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656