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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground beef

  2. 1/2 cup chopped sweet red pepper

  3. 1/2 cup chopped green pepper

  4. 1 medium onion, chopped

  5. 1 garlic clove, minced

  6. 1 (32 fluid ounce) bottle tomato juice

  7. 1 (15 1/2 ounce) can hot chili beans, undrained

  8. 1 (14 1/2 ounce) can diced tomatoes, undrained

  9. 1 (10 1/2 ounce) can condensed beef broth, undiluted

  10. 1 (6 ounce) can tomato paste

  11. 2 tablespoons chili powder

  12. 1 1/2 teaspoons ground cumin

  13. 1 teaspoon salt

  14. 1 teaspoon sugar

  15. 1/4 teaspoon pepper

  16. Sour cream

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.

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