| 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
<meginny@frontiernet.net> on Jan 24, 1998
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