| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Soups |
12 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves; minced |
| 2 |
tb |
Oil |
| 4 |
lb |
Lean ground beef |
| 6 |
|
Onions; chopped |
| 4 |
|
Green bell peppers; chopped |
| 6 |
cn |
Whole tomatoes (1-lb size) |
| 4 |
cn |
Red kidney beans (1-lb size) drained |
| 2 |
cn |
Tomato paste (6 oz size) |
| 1/4 |
c |
Chili powder |
| 1 |
ts |
White vinegar |
| 3 |
ds |
Red pepper |
| 3 |
|
Whole cloves |
| 1 |
|
Bay leaf |
|
|
Salt, pepper |
|
|
Rice (optional) |
INSTRUCTIONS
Saute garlic in oil in large heavy kettle until golden. Crumble in beef and
cook 10 minutes, or until evenly browned. Pour some of oil and drippings
into skillet. Add onions and green peppers and cook until tender. Add to
cooked meat with tomatoes, kidney beans, tomato paste, chili powder,
vinegar, red pepper, cloves and bay leaf, and season to taste with salt and
pepper. Cook, covered, over low heat 1 hour. If too dry, add additional
tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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