| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Ground beef |
| 2 |
lb |
Canned tomatoes (up to) |
| 2 |
qt |
Tomato juice (homemade) |
| 2 |
lg |
Onions; chopped |
| 4 |
oz |
Chili powder; more if desired |
|
|
Salt and pepper to taste |
| 1/2 |
lb |
Pinto beans cooked –or– |
| 2 |
lb |
Canned kidney beans |
INSTRUCTIONS
In oven, or large roasting pan, cook beef until it loses its color. Add
onions and cook until transparent. Add chile powder, salt and pepper and 1
quart tomato juice. Cook 3-4 hours on low heat. Add more juice as needed.
One hour before serving time, add beans.
N.R. HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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