Yield: 12 servings
|-Jo Ferry cmsj69b|
|2 pounds||Lean ground beef|
|½ teaspoon||Garlic powder|
|½ teaspoon||Ground cumin|
|1 cup||Tomatoes; diced|
|½ cup||Green chilies; diced|
|4||Cloves garlic; chopped|
|2||Med. onions; chopped|
|1 pounds||Green cabbage; chopped|
|1||Med. zucchini; finely diced|
|½||Bunch of cilantro|
|3 quarts||Beef broth|
|Salt and pepper; to taste|
This recipe is from the mystery "The 27* Ingredient Chili Con Carne Murders" by Nancy Pickard and Virginia Rich.
In a mixing bowl, mix ground beef,garlic powder, cumin, oregano and cilantro. Shape into 1-oz meatballs.
In a large pot, saute in the butter, the tomatoes, chilies, garlic, onions, cabbage, zucchini, and cilantro. Add the beef broth. Just before the broth comes to a bil, add the meatballs, one at a time.
Add salt and pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving.
Note: This is even better the next day.