| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | S, O, U, P | 8 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | lg | Onion; chopped |
| 3 | Garlic cloves; minced | |
| 2 | lb | Ground beef |
| 32 | oz | Red kidney beans; drained |
| 28 | oz | Crushed tomatoes |
| 1/3 | c | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
INSTRUCTIONS
In a soup pot, heat the oil over medium-high heat and saute the onion and garlic for 5 minutes, or until the onion is tender. Add the ground beef and brown for 8 to 10 minutes, or until no pink remains; drain off the excess liquid. Add the remaining ingredients; mix well. Reduce the heat to low; cover and simmer for 30 minutes, stirring occasionally. NOTE: If you want to give this a spicy kick, add 1 tablespoon hot pepper sauce along with the tomatoes. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <[email protected]> on Jan 24, 1998
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