| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Chili, Beans |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil,vegetable |
| 3 |
|
Onions |
| 1 |
|
Pepper |
| 1 1/4 |
lb |
Beef,coarse grind |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Red chile,hot,ground |
| 1 |
tb |
Red chile,mild,ground |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano,dried,pref. Mexican |
| 1 |
|
Bay leaves |
| 1/2 |
ts |
Pepper |
| 4 |
c |
Tomatoes |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Chile caribe |
INSTRUCTIONS
1. Heat the oil in a deep skillet over medium heat. Add the onions and
green pepper and saute until the onions are translucent, about 3 minutes.~
2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano.
Stir to blend. Add the meat to the skillet. Break up any lumps with a fork,
stirring occasionally until the meat is evenly browned.~ 3. Add the bay
leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the
heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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