| |
| |
| 1 lb |
|
ground round |
|
| 1 |
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medium jalapeno pepper, seeded and minced |
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| 2 cups |
|
chopped onion |
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| 2 |
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cloves garlic, minced |
|
| 2 |
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cans stewed tomatoes, (14.5 oz) Mexican style |
|
| 1 |
|
can red kidney beans, (15.5 oz) rinsed and well-drained (can substitute no-salt added) |
|
| 1 Tbs |
|
chili powder, (1 to 2) |
|
| 1 Tbs |
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cumin |
|
| 1/2 tsp |
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pepper |
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|
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| In a large saucepan or Dutch oven, brown ground round with jalapeno, onion, and garlic over medium high heat. Drain fat from pan. Add remaining ingredients and bring to a simmer. Stirring occasionally, simmer in a covered container for 20 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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