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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is a great dish for Fall/Winter evenings. Comes from a super market flyer. (Easy to freeze) Ingredients:
1/2 lb ground sausage |
1 1/2 lbs beef stew meat, cut into 1/2-inch pieces |
2 large onions, chopped |
2 large green bell peppers, chopped |
3 tablespoons chili powder |
1 tablespoon beef bouillon granules |
1 teaspoon cumin |
1 teaspoon dried oregano, crushed |
2 (28 ounce) cans tomatoes, cut up |
6 cups water |
1 cup dry lentils |
shredded cheddar cheese (optional) |
Directions:
1. In a 6-qt Dutch oven, cook sausage until cooked through. Remove sausage, drain fat.
2. Add beef, onion and green pepper to Dutch oven; cook until onion is tender.
3. Stir in sausage, chili powder, bouillon granules, cumin and oregano.
4. Cook and stir for 1 minute.
5. Stir in undrained tomatoes and water. Bring to a boil, reduce heat, cover and simmer for 1 hour.
6. Rinse lentils.
7. Stir lentils into meat mixture. Bring to boiling; reduce heat.
8. Cover and simmer about 30 minutes more or until lentils are tender.
9. Garnish with cheddar cheese if desired.
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