| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Meats, Tex-mex, S_living |
1 |
Servings |
INGREDIENTS
|
|
NORMA WRENN NPXR56B—– |
| 1 |
lb |
Ground beef |
| 2 |
sm |
Onions — diced |
| 1 |
|
Green pepper — diced |
| 2 |
tb |
Chili powder |
| 1 |
ts |
Cumin |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 16 |
oz |
Whole tomatoes |
| 8 |
oz |
Tomato sauce |
| 16 |
oz |
Kidney beans |
INSTRUCTIONS
Brown ground beef; pour off fat. Add remaining ingredients and cook over
low heat for an hour, stirring often. This recipe is very hot.
A specialty of Spanky's restaurant.
Source: Savannah Style, Southern Living Hall of Fame, A Cookbook by The
Junior League of Savannah, Inc.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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