| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican, Soups/stews | 4 | Servings |
INGREDIENTS
| 2 | (15 1/2 oz.) cans kidney | |
| Beans drained | ||
| 1 | (28 oz.) can tomatoes — not | |
| Drained | ||
| 1 1/2 | c | Celery — chopped |
| 1 | c | Onion — chopped |
| 1 | (6 oz.) can tomato paste | |
| 1/2 | c | Green pepper — chopped |
| 1 | (4 oz.) can green chili | |
| Peppers drained, s | ||
| 2 | tb | Sugar |
| 1 | Bay | |
| 1 | ts | Garlic powder |
| 1 | ds | Pepper |
| 1 | lb | Ground beef |
| Leaf |
INSTRUCTIONS
Combine first 12 ingredients in large crock or pan. In skillet brown beef, drain and stir into mixture. Cover, cook on low 8 to 10 hours. Skim off excess fat. Remove bay leaf.Stir and serve. Makes 10 servings. Recipe By : Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.
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