Title: Bret favre's mother's cajun chili
 Categories: Meat
      Yield: 4 Servings
 
      2 lb Ground chuck
      1 cn (12-oz) tomato juice (more
           -if needed)
      1 cn (10.5-oz) diced tomatoes
           -with green chilies
      1    Green bell pepper; diced
      1    Onion; chopped
      1 cn (16-oz) kidney beans
      1 cn (12-oz) beer
      4    -(up to)
      6 tb Commercial chili powder
      1 ts Salt
           Diced cheddar cheese and
           -fritos; for garnish
 
   In a large skillet over medium heat, cook beef until no longer pink.
  Drain off fat and transfer to a large pot along with the remaining
  ingredients except the garnishes. Bring to a boil, then lower heat
  and simmer 3 hours, adding more tomato juice if necessary.
  
   Adjust seasonings and serve with Cheddar cheese and Fritos.  Makes 4
  servings.
  
  WASHINGTON TIMES FOOD SECTION
  
  JANUARY 24, 1996