| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Meats, Main dish, Crockpot, Tex-mex |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Ground beef |
| 3 |
tb |
Shortening |
| 2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves — crushed |
| 4 |
tb |
Chili powder |
| 3 |
|
Beef bouillon cubes — |
|
|
Crushed |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Oregano |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
c |
Beef stock |
| 1 |
cn |
Tomatoes — 28 ozs. |
| 1 |
cn |
Tomato paste — 8 oz. |
| 4 |
cn |
Red kidney beans — 1 lb |
|
|
Cans |
INSTRUCTIONS
Heat shortening in skillet and brown beef, discard fat, Combine all
ingredients in removable liner, stirring well. Place liner in base. Cover
and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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