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Enjoy this recipe from Big Book of Holiday Cooking.
Submitted by: Jo Ann from Gooseberry Patch
2 lbs. lean ground beef
3⁄4 c. chili powder
2 T. ground cumin
2 T. dried oregano
2 T. dried, minced onion
2 T. seasoned salt
2 T. sugar
2 T. dried, minced garlic
16-oz. can black beans, undrained
15-1⁄2 oz. can small red beans, undrained
2 14.5-oz. cans diced tomatoes with green pepper, celery and onion
2 8-oz. cans tomato sauce
Optional: corn chips, shredded Cheddar cheese
Cook beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Meanwhile, combine seasonings in a jar. Return beef to Dutch oven; sprinkle with 1⁄3 cup seasoning mixture. Cook one minute over medium high heat. Stir in beans and remaining ingredients except corn chips and cheese; bring to a boil over medium high heat, stirring occasionally. Cover, reduce heat to low and simmer, stirring occasionally, 15 minutes. Top with corn chips and shredded Cheddar cheese, if desired. Serves 8. Seasoning mix will keep up to 4 months in an airtight container. | |
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Cook beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Meanwhile, combine seasonings in a jar. Return beef to Dutch oven; sprinkle with 1⁄3 cup seasoning mixture. Cook one minute over medium high heat. Stir in beans and remaining ingredients except corn chips and cheese; bring to a boil over medium high heat, stirring occasionally. Cover, reduce heat to low and simmer, stirring occasionally, 15 minutes. Top with corn chips and shredded Cheddar cheese, if desired. Serves 8. Seasoning mix will keep up to 4 months in an airtight container. |
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