| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Tex-Mex |
Beef, Main dish, Tex-mex |
12 |
Servings |
INGREDIENTS
|
|
PATTI – VDRJ67A—– |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Onions — chopped |
| 4 |
|
Cloves garlic — minced |
| 4 |
lb |
Ground beef |
| 1 |
c |
Kahlua |
| 1/2 |
c |
Chopped parsley |
| 6 |
tb |
Chili powder |
| 2 |
tb |
Tomato paste |
| 4 |
ts |
Salt |
| 2 |
ts |
Red cayenne pepper |
| 2 |
ts |
Cumin powder |
| 2 |
ts |
Dried marjoram — crushed |
| 2 |
ts |
Dried oregano — crushed |
|
|
Cheddar cheese — grated |
|
|
Onion — chopped |
|
|
Spaghetti — cooked |
INSTRUCTIONS
In large pot heat oil and add onions and garlic; saute until transparent.
Add meat and cook till browned. Add remaining ingredients except cheese,
onions, and spaghetti; mix well. Bring to boil. Reduce heat and simmer,
partially covered, for 1 hour. To serve, spoon chili on top of cooked,
drained spaghetti in individual bowls and top with cheese and onions.
Yields: 5 quarts.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“We see a only a glimmering of the plans of God…”