Chili a la franey

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 pounds Beef,very lean,coarse grind
1 pounds Pork,very lean,coarse grind
3 \N Onions,large,finely chopped
1 \N Bell pepper(s)
2 \N Celery stalks,finely chopped
1 tablespoon Garlic,finely chopped
1 tablespoon Oregano,dried,pref. Mexican
2 \N Bay leaves
2 teaspoons Cumin,ground
3 cups Tomatoes with tomato paste
1 cup Beef broth
1 cup Water
\N \N Salt
\N \N Pepper,ground,fresh
½ teaspoon Chile caribe
2 tablespoons Red chile,ground,mild-hot
2 cups Kidney beans,cooked,drained

1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~

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