Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in
remaining ingredients except cilantro. Simmer gently, partially covered and
stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add
cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's
north side. It uses dried, cooked beans although canned beans are a fine
short-order alternative. If desired, the chili can be served with grated
cheese, sour cream, chopped green onions, tortillas or crackers.
Chicago Tribune, 10/07/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini