Yield: 12 servings
Measure | Ingredient |
---|---|
4 pounds | Coarse Ground Beef |
1 tablespoon | Garlic -- chopped |
1 \N | Onion -- chopped |
1 tablespoon | Chili Powder |
1 teaspoon | Red Pepper |
1 teaspoon | Black Pepper |
1 teaspoon | Red Chili Pepper -- crushed |
1 can | (10 Oz) Rotel Tomatoes |
1 teaspoon | Oregano |
1 teaspoon | Ground Cumin |
1 teaspoon | Salt |
1 tablespoon | Paprika |
Braise meat until browned. Add garlic and onions and continue cooking until onions are clear. Add remaining ingredients and cover with about 2 inches of water. Cook until meat feels heavy on the bottom, about 2 hours. Makes 12 to 16 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking