| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Chili |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Dry red Mexican beans; (I've also used white beans and kidney) |
| 2 |
cn |
Tomato sauce; (8 oz. each) |
| 2 |
c |
Tomato juice |
| 1 |
tb |
Hot chili powder; or to taste |
| 1/2 |
ts |
Cumin |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onion |
INSTRUCTIONS
Cover beans with cool water and soak overnight. Cook until tender. Add
tomato sauce, tomato juice, and seasonings. Brown ground beef and onion in
heavy skillet until lightly browned. Add to cooked bean mixture. Simmer for
1 hour or longer, stirring occasionally. Makes 10-12 servings.
Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary"
<diane@keyway.net> on Dec 22, 1997
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