| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Ethnic, Chili, Groundmeat, Main dish |
3 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground beef |
| 3 |
tb |
Bacon fat |
| 3 |
x |
Onions, chopped |
| 4 |
x |
Garlic cloves, chopped |
| 4 |
tb |
Chili powder |
| 1 |
tb |
Cumin |
| 1 |
tb |
Flour |
| 1 |
cn |
Tomatoes, large |
| 3 |
x |
Bay leaves |
| 1 |
tb |
Oregano |
| 1 |
tb |
Red wine vinegar |
| 1 1/2 |
tb |
Brown sugar |
| 1 |
pt |
Black olives |
| 1 |
cn |
Kidney beans, large |
INSTRUCTIONS
In bacon fat, lightly brown onion and garlic. Remove. To the fat add chili
that has been mixed with 1T flour. Make sure that there is enough fat or
add more so that it mixes well. Stir until smooth. Add meat, stir until all
the chili mixture is absorbed. Brown. Stir in tomatoes and cook gently for
20 mins. Add bay leaves, oregano, vinegar, and brown sugar. Cook 20 mins,
add kidney beans. Cook slowly for 2 hrs then add olives. Source: Recipes
1st try: We cut ground beef to 1 lb. Really rich and spicy. Leftovers the
following day were even better! 2nd try: We increased ground beef to 1 1/2
lbs, used 1 med can kidney beans, and increased tomatoes to 2 cans. This
was terrific!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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