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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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originally from Top Secret Recipes by Todd Wilbur Ingredients:
2 lbs ground beef |
1 (12 ounce) can tomato paste |
2 (29 ounce) cans tomato sauce |
1 (29 ounce) can kidney beans, with liquid |
1 (29 ounce) can pinto beans, with liquid |
1 cup diced onion |
1/2 cup diced green chili |
1/4 cup diced celery |
3 medium tomatoes, chopped |
2 teaspoons cumin powder |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
2 cups water |
Directions:
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.
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