| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef, cut in 1" cubes |
| 2 |
cn |
(14 1/2 oz) mexican style stewed tomatoes |
| 1 1/2 |
c |
Onion, coarsely chopped |
| 15 |
oz |
Pinto beans, canned |
| 3 1/2 |
c |
Beef broth |
| 6 |
oz |
Tomato paste |
| 4 |
ts |
Chili powder |
| 1 |
tb |
Italian seasoning |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
md |
Zucchini, halved lengthwise, cut in 1/2" pieces |
| 1 |
md |
Green pepper, cut in 1" pieces |
INSTRUCTIONS
Trim fat from meat & cut into cubes. Brown meat & drain off fat. Transfer
meat to a 3 1/2 - 5 quart crockpot. Add undrained tomatoes, onion & beans.
Combine beef broth, tomato paste, chili powder, Italian seasoning, red
pepper, cloves, allspice & cinnamon. Add to crockpot.
Cover & cook on low heat setting for 10 - 12 hours or on high heat setting
for 5- 6 hours. Then add zucchini & green pepper (if using low heat, turn
to high heat ). Cover & cook 30 minutes longer on high heat setting.
NOTES : If desired, add one finely chopped jalapeno pepper when you add the
beans.
Recipe by: BH&G Crockery Cookery Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 24, 1997
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