| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Beef, Meats, Tex-mex, Main dish | 4 | Servings |
INGREDIENTS
| WILSON BWVB02B | ||
| 1/2 | lb | Ground beef |
| 1 | sm | Onion — chopped |
| 1 | sm | Green pepper — chopped |
| 1 | md | Clove garlic — crushed |
| 1 | tb | Chili seasoning |
| 1 | cn | (16 oz) tomatoes — crushed |
| 1 | tb | Tomato paste |
| 1/8 | ts | Ground red pepper |
| 1 | pk | (16 oz) frankfurters (8) |
| 8 | Frankfurter rolls | |
| 1/2 | c | (2 oz.) extra sharp cheddar |
| Cheese; shredded |
INSTRUCTIONS
In large skillet, over medium-high heat, saute beef 3 minutes, or until browned. Add onion, green pepper, garlic and chili seasoning; cook, stirring, 3 minutes longer. Stir in tomatoes and their juice, tomato paste, ground red pepper and 1 teaspoon salt; bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. Prepare barbecue grill. With knife, score frankfurter crosswise about one third through. Grill, 6 inches from heat and turning occasionally, 5 minutes. Place rolls or grill to toast lightly. Place frankfurters in rolls. Spoon some chili onto each frankfurter; sprinkle each with cheese. If desired, serve with potato chips. Makes 4 servings. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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