2 pounds lean ground beef (or turkey)
1 quart tomato juice
1 29-oz can tomato puree
1 15-oz can red beans, drained
1 medium onion, chopped (1 1/2 cup)
1/2 cup diced celery
1/4 cup green bell pepper, diced
1/4 teaspoon chili powder
1 teaspoon cumin
1 1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon each of black pepper, oregano, and sugar
1/8 teaspoon cayenne pepper
In a frying pan, brown the beef and drain. Put the drained beef and the remaining ingredients into a 6 quart stock pot. Let it simmer for 1 to 1 1/2 hours, stirring about every 15 minutes.
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