| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | tb | Bacon drippings |
| 1 | md | Onion; peeled and chopped |
| 1/4 | c | Green pepper; chopped |
| 1 | Clove garlic; minced, (or 1 tsp garlic powder) | |
| 1/4 | c | Chopped celery |
| 1 | tb | Chili powder |
| 1/4 | ts | Sugar |
| Salt and pepper to taste | ||
| 1 | cn | (16oz) whole tomatoes; undrained |
| 1 | cn | (16 oz) whole kernel corn; undrained |
| 1 | cn | (32 oz) Ranch Style beans; undrained (see note) |
| 6 | md | Potatoes; peeled and cubed |
| 3 | c | Water |
INSTRUCTIONS
This recipe is from Soups, Stews, and Casseroles - Food Writers' Favorites Brown beef in bacon drippings, separating meat with a fork as it cooks. Add onion, green pepper, garlic and celery; cook until vegetables are soft. Add chili powder, sugar, salt and pepper; mix well. Add tomatoes with liquid, breaking them up with a knife. Add corn, beans, potaotes and water. Bring to a boil, stirring well. Reduce heat. Cover and simmer until potatoes are tender. Stir occasionally during cooking. Note: Ranch Style beans are spicy pinto beans that are produced in Fort Worth. If not available, use any brand of canned pinto beans, and if desired, add chopped green chilies. Posted to recipelu-digest Volume 01 Number 462 by "lbrandau" <lbrandau@intrnet.net> on Jan 6, 1998
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