Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lean ground beef |
1 tablespoon | Butter or margarine |
1 each | Med onion; finely chopped |
1 each | Medium green or red pepper* |
16 ounces | Can kidney beans, drained |
16 ounces | Can tomatoes** |
8 ounces | Can tomato sauce |
1 each | Clove garlic; minced |
1 each | Small bay leaf |
½ teaspoon | Salt |
1 teaspoon | Pepper |
¼ teaspoon | Cumin |
¼ teaspoon | Dried basil |
¼ teaspoon | Crushed oregano leaves |
2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft.
Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes.
Remove bay leaf. Serve immediately. FROM: JACQUELINE HLAVATY (FDGN81E)