Recipe Categories
Tex Mexican
Back To Chili 

 Lynn's  Hawaiian Chili

1  pound ground pork or beef
2  tablespoons soy sauce
1  14-1/2-ounce can tomatoes, cut up
1  8-ounce can red kidney beans, rinsed and drained
1  8-ounce can tomato sauce
3 tablespoon chili powder
1  teaspoon dried minced onion
1-1/2  cups water
1-1/2  cups quick-cooking rice
To taste; picante or other sauce Mexican Sauces M72
Chow mein noodles (optional)
Pineapple slices (optional
Seedless grapes (optional

. Ina 3-quart saucepan, brown ground pork or beef. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, soy saue, chili powder, and dried onion. Bring to boiling. Reduce heat and simmer chili mixture, uncovered, about 10 minutes.

 Meanwhile, in a small saucepan bring water to boiling. Stir in rice. Remove from heat and let stand for 5 minutes. .
Spoon rice onto 4 plates. Spoon chili over rice. Top with chow mein noodles, if desired. Serve with pineapple slices and grapes, if desired. Makes 4 servings

Serve with; Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

Basic research is what I'm doing when I don't know what I'm doing.

- Wernher Von Braun