| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Chili |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lb |
Ground pork |
| 2 |
|
Onion, chopped |
| 1/2 |
|
Green pepper, chopped |
| 1 |
cn |
Beef broth |
| 1 |
cn |
Tomatoes, canned, 15 oz |
| 1 |
cn |
Light Red Kidney Beans, 15 oz |
| 1 |
cn |
Dark Red Kidney Beans, 15 oz |
| 1 |
cn |
Chili Beans, in chili gravy |
| 1 |
cn |
Crushed Tomatos in Puree, 28 oz |
| 1 |
cn |
Tomato paste, 6 oz |
| 1/2 |
tb |
Salt |
| 1/2 |
tb |
Pepper |
| 3 |
tb |
Chili powder |
| 1/2 |
tb |
Cayenne, crushed |
| 1/2 |
tb |
Garlic powder |
| 1/2 |
tb |
Oregano |
| 1/2 |
tb |
Cumin powder |
INSTRUCTIONS
Combine ground meat, onion green pepper and half of the salt and pepper in
large pot and cook until meat is browned and onion and green pepper are
tender, stirring frequently. Drain off fat and add beef broth and whole
tomatoes, crushing them while adding to the pot. Bring to a boil stirring
frequently. Add all the beans and continue boiling for 5 minutes stirring
constantly. Add all remaining ingredients, reduce heat and simmer for 3
hours.
RECOMMENDED
After simmering 1 1/2 hours, taste and adjust spices (heat level). Chopped
jalapenos, your favorite salsa, more cayenne etc. can be added to obtain
the desired heat level.
Recipe by: Larry
Posted to MC-Recipe Digest V1 #463 by HackerLar@aol.com on Feb 1, 1997.
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