| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Soups |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef round; cut 1/2 inch cubes |
| 2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Water |
| 2 |
cn |
(15 oz) tomatoes; cut up |
| 2 |
c |
Carrots; chopped |
| 1 |
cn |
(8 oz) great northern beans; drained |
| 1 |
cn |
(8 oz) kidney beans; drained |
| 1 |
c |
Chopped green bell pepper |
| 2 |
cn |
(8 oz) tomato sauce |
| 1 1/2 |
tb |
Chili powder |
| 4 |
ts |
Instant beef bouillon granules |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Spray a large saucepan with nonstick spray coating. Preheat over
medium-high heat. add beef, onion and garlic. Cook and stir about 3 minutes
or till meat is brown. Stir in water, undrained tomatoes, carrot, beans,
green pepper, tomato sauce, chili powder, bouillon granules, and pepper.
Cover and simmer about 30 minutes or till meat is tender.
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
6, 1998
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