Mimi’s Chile

1 lg (or 2 med) green peppers, chopped
1 lg onion, chopped
2 t oil
1½ lb hamburg
1-2 T chili powder
salt
1 lg (28 oz) can plum tomatoes

In electric frying pan or large skillet, saute onion and green pepper in oil over medium heat until soft. Add hamburg and cook until no longer pink, breaking it up with spoon until crumbly (medium chunks of meat). Add chili powder and salt (start with ¼ tsp, add more if needed); stir to coat. Add tomatoes, cut up in chunks. Cover and simmer about a half-hour until liquid cooks down to desired consistency. Serve with johnny cake and a green salad. Serves four.

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