San Jose Mercury-News, Modifications by Gloria Gale

1. Heat oil in a non-stick skillet.

2. Add meat and onion and saute 8-10 minutes until thoroughly cooked and
onion is soft. Break up the meat with a wooden spoon.

3. Pour off excess fat when done.

4. Add garlic, beans, salsa verde and seasoning. Cook until thoroughly
heated.

5. Serve with rice. Notes: * Oh, yeah, "Mexican seasoning blend." Add a
teaspoon of cumin to enhance authenticity. * We used one jar of Mrs.
Renfro's HOT Green Salsa with half a jar of Mollie Stone's Salsa Verde,
about 2 cups total. Mrs. Renfro's is made by Renfro Foods, Box 321, Ft.
Worth, TX 76101. Mollie Stone's is a health food store in Redwood City,
CA. * We used 4 cloves of garlic and 1-1/4 lb of meat. * Start the rice,
then start this chili. They'll be ready at about the same time. *
Experiment! It's fast enough so that if you screw up a batch there'll be
plenty of time to make another one. This recipe is the best fast chili I've
run into. It's from the San Jose Mercury-News food section of May 10.
tony.lima@toadhall.com (Tony Lima)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,