| 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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