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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Lard

  2. 1 Onion

  3. 1/2 Celery stalk

  4. 1 Bell pepper - (s)

  5. 1/2 cup 118ml Mushrooms

  6. 3 lbs 1362g / 48oz Beef - coarse grind

  7. 2 tablespoons 30ml Red chile - hot, ground

  8. 1 tablespoon 15ml Red chile - mild, ground

  9. 1/2 teaspoon 2 1/2ml Oregano - dried, pref. Mexican

  10. 1 teaspoon 5ml Cumin

  11. 3 Garlic cloves

  12. 1 teaspoon 5ml Salt

  13. 16 oz 454g Tomatoes - whole

  14. 6 oz 170g Tomato paste

  15. 4 oz 113g Green chiles - whole

  16. 32 oz 909g Kidney beans in water

Instructions Jump to Ingredients ↑

  1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.

  2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

  3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.

  4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~

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