|
 |
 |
 |
 |
|
|
|
Chilimain dish, beef, tex-mex 1 lb lean ground beef 1 tablespoon butter or margarine 1 each med onion; finely chopped 1 each medium green or red pepper* 16 oz can kidney beans, drained 16 oz can tomatoes** 8 oz can tomato sauce 1 each clove garlic; minced 1 each small bay leaf 1/2 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cumin 1/4 teaspoon dried basil 1/4 teaspoon crushed oregano leaves 2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately. FROM: JACQUELINE HLAVATY (FDGN81E)
|
|
 
 |
|
|
|
