| 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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