Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Laurie Martinez |
2 pounds | Lean ground beef |
2 \N | Onions, chopped |
2 \N | Garlic cloves, minced |
2 cans | Pinto or kidney beans (15 oz each) |
1 can | Tomato sauce (29 oz) |
1¼ cup | Pace picante sauce |
½ cup | Water |
3 tablespoons | Unsweetened cocoa |
2 teaspoons | Ground cumin |
1 teaspoon | Dried oregano, crushed |
1¼ teaspoon | Salt |
⅛ teaspoon | Ground cloves |
⅛ teaspoon | Nutmeg |
⅛ teaspoon | Allspice |
1 \N | Green pepper, chopped |
In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 04/06 9:42 PM TO: JEANETTE SCHLADT (WWKK87B) FROM: PAM COOMBES (RNCM95A) SUBJECT: CHILI