| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
25 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 5 |
lb |
Ground beef |
| 4 |
md |
Onions; chopped |
| 2 |
lg |
Bell peppers; chopped |
| 1 |
cn |
(46-oz) tomato juice |
| 2 |
cn |
(8-oz) tomato sauce |
| 2 |
cn |
(6-oz) tomato paste |
| 6 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper |
| 2 |
ts |
Paprika |
| 2 |
cn |
(15.5-oz) kidney beans |
INSTRUCTIONS
Brown meat, onion and pepper in oil. Drain. Add remaining ingredients,
except beans. Cover and simmer for 3 hours. Add beans the last hour of
cooking. Stir occasionally. Serves 20-25.
MRS J.S. CALLOWAY (MARGARET)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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