| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Meats, Tex mex, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
tb |
Butter or margarine |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Green or red pepper*; finely chopped |
| 16 |
oz |
Kidney beans; canned, drained |
| 16 |
oz |
Canned tomatoes** |
| 8 |
oz |
Tomato sauce; canned |
| 1 |
|
Clove garlic; minced |
| 1 |
sm |
Bay leaf |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Crushed oregano leaves |
| 1 |
tb |
Chili powder |
INSTRUCTIONS
**drained, cut into bite size pieces
In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until
meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a
few minutes, stirring, until vegetables are soft. Add meat. Stir to
combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook,
stirring occasionally, at least 45 minutes. Remove bay leaf. Serve
immediately.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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