| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 12 | Servings | |
INGREDIENTS
| -Jo Ferry cmsj69b | ||
| 2 | lb | Lean ground beef |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Ground cumin |
| 1 | pn | Oregano |
| 1 | pn | Cilantro |
| 3 | oz | Butter |
| 1 | c | Tomatoes; diced |
| 1/2 | c | Green chilies; diced |
| 4 | Cloves garlic; chopped | |
| 2 | Med. onions; chopped | |
| 1 | lb | Green cabbage; chopped |
| 1 | Med. zucchini; finely diced | |
| 1/2 | Bunch of cilantro | |
| 3 | qt | Beef broth |
| Salt and pepper; to taste | ||
| Chopped cilantro |
INSTRUCTIONS
This recipe is from the mystery "The 27* Ingredient Chili Con Carne Murders" by Nancy Pickard and Virginia Rich. In a mixing bowl, mix ground beef,garlic powder, cumin, oregano and cilantro. Shape into 1-oz meatballs. In a large pot, saute in the butter, the tomatoes, chilies, garlic, onions, cabbage, zucchini, and cilantro. Add the beef broth. Just before the broth comes to a bil, add the meatballs, one at a time. Add salt and pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving. Note: This is even better the next day. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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