| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 2 | Garlic cloves; minced | |
| 3 | ts | Chile powder |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Hot pepper sauce |
| 3/4 | c | Water |
| 1 | cn | (28-oz) whole tomatoes; cut up |
| 1 | cn | (10 3/4-oz) condensed tomato soup |
| 1 | cn | (4-oz) chopped green chilies |
| 1 | cn | (15 1/2-oz) kidney beans |
INSTRUCTIONS
In medium skillet, brown ground beef with onion, green pepper, and garlic. Drain excess fat. In a large pot, combine ground beef mixture and remaining ingredients. (Don't drain any of the canned ingredients.) Stir, cover, and simmer over low heat for 2 hours (longer is ok). Serve plain or over white rice. Posted to JEWISH-FOOD digest Volume 98 #036 by fancymom@juno.com (Frances Kahn) on Jan 20, 1998
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