| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Chili, Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | c | Chopped onions |
| 1/2 | c | Diced poblano chile or green pepper |
| 1 | tb | Chili powder |
| 1/4 | ts | Cinnamon and cumin |
| 1/2 | ts | Salt |
| 28 | oz | Whole tomatoes in puree; canned |
| 1/3 | c | Raisins; (optional) |
| Cooked rice |
INSTRUCTIONS
1. Cook beef in large skillet over medium-high heat until browned, 2 to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, cumin and salt; cook 30 seconds. 2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins. Cook, stirring occasionally, over medium heat 15 minutes. Cooking time: 20 to 25 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved Serving Ideas : Serve with rice. NOTES : We based this ground-beef entree on the Spanish seasonings in picadillo--a blend of hot chiles and sweet spices. Can be frozen up to 1 month Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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