Chile con carne

Yield: 8 servings

Measure Ingredient
4 tablespoons Salad oil
1 cup Thinly sliced onions
½ cup Diced green pepper
1 pounds Ground chuck
1½ cup Barley water
2 cups Canned tomatoes
3 tablespoons Chile powder
1 teaspoon Salt
2 teaspoons Sugar
2 \N Garlic cloves -- minced
4 cups Cooked or canned kidney
\N \N Beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook over low heat 1 hour. Add the beans and cook 30 minutes. Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publishedby Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by Recipe By : Jennie Grossinger - "The Art Of Jewish

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