Meat's

HALFTIME CHILI

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 8 large garlic cloves, chopped
• 3 pounds ground chuck
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes
  with added puree
  
• 1 14 1/2-ounce can low-salt
  chicken broth
  
• 1 12-ounce bottle beer
• 1 6-ounce can tomato paste
• 1 15- to 16-ounce can prepared
  chili beans
  

Heat oil in heavy large Dutch oven over medium-
high heat. Add onions and garlic. Sauté until
onions are translucent, about 8 minutes. Add
chuck and sauté until brown, breaking up meat
with back of spoon, about 5 minutes. Add chili
powder, cumin, basil, oregano and thyme. Stir 2
minutes. Mix in crushed tomatoes, chicken broth,
beer and tomato paste. Simmer until thickened
to desired consistency, stirring occasionally
to prevent sticking, about 1 hour 15 minutes.
Mix in beans. Simmer 5 minutes. Season to taste
with salt and pepper. (Can be prepared 3 days
ahead. Refrigerate until cold, then cover.
Rewarm over low heat before serving.)

Serves 8 to 10.

Ham n' cheese meltaway sandwiches

Yield: 12 servings

• 1 lbs Chipped ham
• 1 Onion, minced
• 1/2 cup Mayonnaise
• 1 Doz. hot dog buns
• 6 Hard boiled eggs
• 1/2 cup Chili sauce
• Cheese

Procedures:
Mix all ingredients, except cheese and buns,
in large container. Fill hot dog buns with
mixture. Add strip of cheese to each bun.
Wrap each bun in foil. Heat in 425°F. oven to
warm thoroughly and melt cheese. These
sandwiches can be frozen. Allow approximately
20 minutes in oven when taken from freezer.