Skinny Chili

      Yield: 8 Servings

    1/2 lb red bell pepper,stemmed,

      1    seeded and deribbed

    1/2 lb yellow onions,peeled and

      1    cut into 2 inch chunks

      2    cloves of garlic,smashed

      1    and,Peeled

      2 c  italian tomatoes with,Canned

      1    liquid

      1 lb lean beef,Ground

      2 t  cumin,Ground

      2 t  oregano

      1 T  chili powder

    1/4 t  hot red pepper sauce

    1/2 t  kosher salt (optional)

      2 t  cider vinegar

      1    black pepper,Freshly Ground

      1    to taste

1.Finely chop pepper, onion, and garlic in a food processor. Scrape

into a 13x10x2" oval dish and stir in tomatoes, breaking up any

whole tomatoes.  Cover tightly with microwave plastic wrap. Cook

at 100% for 9 minutes (in a 650-700 watt oven). Prick plastic to

release steam.

2.Remove from microwave.  Uncover carefully and stir in beef and

remaining ingredients except vinegar and black pepper. Cover tightly

with microwave plastic wrap.  Cook at 100% for 5 minutes. Prick

plastic.

3.Remove from oven and uncover.  Stir in vinegar and pepper to