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PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.

Listed below is a collection of Papa Paul's favorite recipes.


SPEEDY CHILI

Ingredients
2 tsp. vegetable oil
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 pound ground round or extra lean ground beef
2 (8-ounce) cans tomato sauce
1-pound can kidney beans
1/2 teaspoon salt
Chili powder to taste
Saltine crackers

Directions
Cook onion, bell pepper and ground beef in hot oil in a deep skillet until vegetables are softened and beef is browned.

Add tomato sauce and cook on low heat for 10 minutes. Add kidney beans and salt. Simmer covered for 10 minutes or until beans are heated through.

Stir in 1 teaspoon chili powder or more, to taste. Simmer to blend the chili flavors.

Ladle chili into bowls and serve with saltine crackers.

Makes 6 servings.

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