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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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I believe this recipe comes from an old issue of the Canadian TV Guide. I have played with it a few times, and this is my version. Although cabbage is not called for, it is really good with some added! Ingredients:
1 tablespoon vegetable oil |
6 slices bacon, diced |
2 onions, chopped |
2 garlic cloves, very finely minced |
1 lb lean ground beef |
1 (28 ounce) can tomatoes, diced |
4 cups chicken stock or 4 cups vegetable stock |
4 cups water |
1 (19 ounce) can dark red kidney beans, well rinsed |
1 (19 ounce) can beans, well rinsed (the 6 or 7 mixed variety) |
1 (14 ounce) can pork and beans in tomato sauce (do not rinse) |
1 cup carrot, fine dice |
1 cup celery, fine dice |
1 cup potato, fine dice |
1 teaspoon chili powder |
1 teaspoon dried basil |
1 tablespoon worcestershire sauce |
salt and pepper |
Directions:
1. In a large, heavy saucepan, heat oil; add bacon and cook till golden. Drain excess fat.
2. Add onion and garlic and cook till softened.
3. Add beef and cook until no longer pink, breaking apart with a spoon.
4. Add tomatoes, stock and water; bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add kidney beans, mixed beans, baked beans, carrots, celery, potatoes, chili powder, basil and Worcestershire.
6. Bring to a boil, reduce heat and cook, covered, for 30 minutes. Add salt and pepper to taste.
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