| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Cajun |
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground chuck |
| 1 |
cn |
(12-oz) tomato juice (more if needed) |
| 1 |
cn |
(10.5-oz) diced tomatoes with green chilies |
| 1 |
|
Green bell pepper; diced |
| 1 |
|
Onion; chopped |
| 1 |
cn |
(16-oz) kidney beans |
| 1 |
cn |
(12-oz) beer (up to) |
| 6 |
tb |
Commercial chili powder |
| 1 |
ts |
Salt |
|
|
Diced cheddar cheese and fritos; for garnish |
INSTRUCTIONS
In a large skillet over medium heat, cook beef until no longer pink. Drain
off fat and transfer to a large pot along with the remaining ingredients
except the garnishes. Bring to a boil, then lower heat and simmer 3 hours,
adding more tomato juice if necessary.
Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4
servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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