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CABBAGE CHILI 
2 lb. ground beef
1 tbsp. oil
1 lg. onion, chopped
2 1/2-3 lb. head cabbage
1 can (12 oz.) tomato paste
6 c. boiling water (or as needed)
1 can (15 oz.) red kidney beans
1/3 c. rice, uncooked
1/3 c. chili powder (less, if desired)
1 tbsp. salt
1/8 tsp. pepper

Brown ground beef in oil in 6 to 8 quart pan. Pour off drippings. Cut cabbage in 1/2 inch pieces; rinse in cold water and drain. Add chopped onion to beef; cook over medium heat until onion is tender. Add tomato paste, kidney beans, rice, chili powder, salt and pepper. Cook over medium heat for 5 minutes. Stir in cabbage and add boiling water as needed to cover. Cover and cook slowly, stirring occasionally. 1 3/4 to 2 hours. Serves 8-10.
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