| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Texan |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Good ground beef |
| 2 |
|
Cloves garlic |
| 6 |
tb |
Chili powder |
| 1 |
ts |
Comino seeds |
| 1 |
|
Huge onion; chopped |
| 1 |
cn |
(small) tomato paste |
| 1 |
cn |
(small) Ranch Style Beans (optional) |
| 1 |
cn |
(large) tomato juice or V8 juice (to make soupy) |
| 4 |
|
Beef bouillon cubes |
|
|
Pepper to taste |
INSTRUCTIONS
Saute' beef and chopped onion, then drain off fat. Add chili powder, comino
seeds. Saute' a few minutes, but don't burn.l Add tomato paste and mix
well, then add tomato juice (or V8) to make it soupy. Next add beans
(optional) and bouillon cubes. Simmer several hours, stirring occasionally.
Heat should be low enough so the mixture bubbles now and then. Serve with
rice scoop on top and side dish of crushed jalapeno or red pepper for
twang. The longer you cook it, the better it gets.
Serves 10 normal chiliheads; 6 Texans
Posted to TNT Recipes Digest, Vol 01, Nr 959 by Mi Kicks <MiKicks@aol.com>
on Jan 23, 1998
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