| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Chilie, Ethnic |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 1/2 |
c |
Celery; chopped |
| 1 |
cl |
Garlic; minced |
| 1 |
cn |
(28 oz) tomatoes; crushed |
| 1 |
cn |
(15 oz) kidney beans; drained |
| 1 1/2 |
c |
Tomatoe juice |
| 1 |
cn |
(8oz) mushroom pieces and stems; drained |
| 1 |
cn |
(6 oz) tomatoe paste |
| 3 |
oz |
Pepperoni; sliced and cut in halves |
| 1 1/2 |
ts |
Italian seasoning |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar 1/2 tsp dried red pepper; crushed |
INSTRUCTIONS
Brown beef in large frying pan, drain. Add onion, green pepper, celery and
garlic. Cook until pepper and celery are soft (about 5 minutes). In 5
quart saucepan or crock pot combine remaining ingredients. Mix well. Stir
in ground beef and vegetables. Simmer 30 minutes or more (as much as two
hours for full flavor).
This recipe is extremely flexible as you can add or delete ingredients to
suit your own taste.
8 - 10 servings. Goes well with restaurant style tortilla chips in lieu of
silverware. Formatted by Mary Wilson, BWVB02B, San Diego.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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