| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chill |
8 |
servings |
INGREDIENTS
|
1 |
TBS OLIVE OIL |
|
1 |
TBS GROUND CUMIN |
|
1 |
TBS GARLIC POWDER |
|
2 |
TBS ONION POWDER |
|
1 |
TBS PAPRIKA |
|
1 |
TSP OREGANO |
|
1 |
TBS CAYENNE PEPPER |
|
2 |
TBS BLACK PEPPER |
|
2 |
MEDIUM ONIONS CHOPPED |
|
1 |
CAN TOMATO SAUCE — (8 OZ.) |
|
1 |
CAN WARM BEER (WHAT) |
INSTRUCTIONS
1/3 CUP CHILI POWDER
2 POUNDS BEEF STEW MEAT CUT INTO SMALL PIECES
2 MEDIUM CANS pinto beans, canned
1 13 1/4 OZ BEEF BROTH
COMBINE DRY SPICES AND SET ASIDE.
BROWN ONIONS IN OLIVE OIL, REMOVE, ADD MEAT
AND BROWN, REMOVE WITH SLOTTED SPOON. ADD DRY
SPICES AND COOK 1- 2 MINUTES, ADD BEANS,
BROTH, TOMATO SAUCE, BEER, MEAT, AND ONIONS.
COOK REAL SLOW FOR (2) HOURS.
NOTES : Soups
Recipe by: Mooseman
Posted to bbq-digest by Mooseman <linjon@sbt.infi.net> on Oct 18,
1999, converted by MM_Buster v2.0l.
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