| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Onion, chopped |
| 1 |
c |
Green pepper, chopped |
| 1 1/4 |
lb |
Ground veal, beef or pork |
| 1 1/2 |
tb |
Garlic, finely minced |
| 3 |
tb |
Chili powder |
| 1 |
ts |
Cumin, ground |
| 1 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Pepper, black |
| 4 |
c |
Tomatoes, canned |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Red hot pepper flakes |
INSTRUCTIONS
Heat the oil in a skillet. Add the onion and green pepper. Cook until
wilted. Add the meat. Use the edge of a heavy kitchen spoon to stir and
chop the meat to break up any lumps. Sprinkle the meat with garlic, chili
powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper,
tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1
hour, stirring occasionally. Posted to EAT-L Digest by Joel Ehrlich
<Joel.Ehrlich@SALATA.COM> on Jul 5, 1997
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