Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | -Jo Ferry cmsj69b |
2 pounds | Lean ground beef |
½ teaspoon | Garlic powder |
½ teaspoon | Ground cumin |
1 pinch | Oregano |
1 pinch | Cilantro |
3 ounces | Butter |
1 cup | Tomatoes; diced |
½ cup | Green chilies; diced |
4 \N | Cloves garlic; chopped |
2 \N | Med. onions; chopped |
1 pounds | Green cabbage; chopped |
1 \N | Med. zucchini; finely diced |
½ \N | Bunch of cilantro |
3 quarts | Beef broth |
\N \N | Salt and pepper; to taste |
\N \N | Chopped cilantro |
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.