Mayan Chili

6 Servings

1 1/2 lb beef, coarsely ground
1 md green bell pepper, diced
4 oz green chilis, drained & dice
1 1/2 T chili powder
1 t garlic salt
15 oz tomato sauce
1/4 c tequila, optional
6 oz tomato paste
1 c water
16 oz kidney beans, canned, undrained
8 oz sweet corn, undrained
In large heavy kettle or saucepan brown meat. Pour off drippings.
Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well. Cook over low heat, stirring occasionally, 30 minutes.
Add kidney beans and corn. Continue cooking for 5 minutes, or until beans and corn are heated through.
Serves 6.