| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main dish, Ground beef |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 2 |
tb |
Chili powder |
| 1 |
lg |
Onion — diced |
| 1 |
tb |
Crushed red pepper flakes |
| 1 |
lg |
Green pepper — diced |
| 1 |
c |
Elbow macaroni — dry |
| 15 |
oz |
Tomato sauce — or two 8 oz |
|
|
Cns |
| 32 |
oz |
Kidney beans — 2 cans |
| 1 |
qt |
Whole tomatoes |
INSTRUCTIONS
Brown and crumble ground beef in large dutch oven. Drain. Put hamburger
back into dutch oven and add onion and green pepper. Cook until onion is
translucent. Add tomato sauce plus one can of water. Add whole tomatoes
and juice from can, cutting tomatoes into large chunks, if desired. Season
with chili powder--we like it hot, so I use 2 T to 4 T of chili powder and
1-4 t. of crushed red peppers to start. If you are wimpy, start with 1 to 2
t. of chili powder and a sprinkle of red peppers and adjust at the end of
cooking. Simmer over low flame for 45 minutes to an hour, stirring
frequently. Add the elbow macaroni and cook for 10-15 more minutes, until
done. Add the beans, slightly drained, and serve with french bread or
crackers.
You can use a 28 oz can of tomatoes, crushed or cut up; add 1/2 cup celery,
use 1-4 Thai hot peppers instead of the crushed red chili peppers or
whatever else suits your fancy.
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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