From the kitchen of Ann Marie Barkwell. This is a big
batch recipe. It freezes well if you want to save some for
later. Serve with garlic bread & a tossed salad for a nice
dinner. This was in the first Family Cookbook.
batch recipe. It freezes well if you want to save some for
later. Serve with garlic bread & a tossed salad for a nice
dinner. This was in the first Family Cookbook.
3 lb ground chuck
5 or 6 onions, chopped
1/4 green pepper, diced
3 stems celery, chopped
salt & pepper to taste
3 Tbsp chilli powder
1/4 tsp cayenne pepper
2 cans tomatoes (28 oz each)- can mash or break into
small pieces
1 can tomato sauce (16 oz)
2 cans kidney beans OR red beans
Brown meat. Drain fat.
Add remaining ingredients EXCEPT beans.
Stir. Let cook on low for 1 hour 40 minutes.
Add beans. Cook 20 minutes more.
5 or 6 onions, chopped
1/4 green pepper, diced
3 stems celery, chopped
salt & pepper to taste
3 Tbsp chilli powder
1/4 tsp cayenne pepper
2 cans tomatoes (28 oz each)- can mash or break into
small pieces
1 can tomato sauce (16 oz)
2 cans kidney beans OR red beans
Brown meat. Drain fat.
Add remaining ingredients EXCEPT beans.
Stir. Let cook on low for 1 hour 40 minutes.
Add beans. Cook 20 minutes more.
Comments:
- I like it with canned corn, as shown above. -Stephanie
- I've made it with a combination of ground venison and pork.
Very good! - Steve - Sometimes I add 1/2 c hot salsa. I like the heat & it helps my
sinuses. - Ann Marie
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