| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Mexican |
15 |
Servings |
INGREDIENTS
| 5 |
lb |
Ground lean beef |
| 6 |
|
Chopped onions |
| 6 |
ga |
Cloves, minced |
| 3 |
|
8-oz cans tomato sauce |
| 3 |
|
6-oz cans tomato paste |
| 3 |
|
Quarts tomato juice |
| 9 |
tb |
Chili powder |
| 4 |
tb |
Vinegar |
| 4 |
tb |
Brown sugar |
| 4 |
tb |
Ground cumin |
| 2 |
ts |
Each: majorum, coriander |
|
|
Ground pepper |
| 4 |
|
Bay leaves |
|
|
Dash: cinnamon, cayenne |
|
|
Pepper, hot sauce, ms. dash |
|
|
White wine & spagh sauce |
INSTRUCTIONS
In very large pot, brown beef, onions and garlic; drain off fat. Add
remainder of ingredients and bring to boil. Reduce heat, cover, and simmer
for several hours, stirring occasionally. Great served with shredded
cheddar cheese and chopped onion toppings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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