| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Chili |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Onion; chopped |
| 1 |
c |
Green pepper; chopped |
| 1 1/4 |
lb |
Ground veal; beef, pork |
| 1 1/2 |
tb |
Garlic; minced |
| 3 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Black pepper |
| 4 |
c |
Canned tomatoes |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Red hot pepper flakes |
INSTRUCTIONS
Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
meat and, using the edge of a heavy kitchen spoon, 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, tomatos, vinegar and
crushed hot pepper. Bring to a boil and cook for 1 hour, stirring
occasionally.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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