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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This recipe was originally a Del Monte recipe. It's in process of becoming something else … hopefully better :) Ingredients:
1/2 lb bacon, chopped |
1 lb ground beef (15% fat free) |
1 lb ground pork |
1 medium maui onion, chopped |
3 garlic cloves, minced |
1/2 cup water |
1 teaspoon cayenne pepper |
1 teaspoon fresh ground black pepper |
1 bay leaf |
2 tablespoons chili powder (to taste) |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 (16 ounce) can kidney beans, drained and rinsed |
1 (16 ounce) can black beans, drained and rinsed |
2 cups tomatoes, roughly chopped (or 14.5 oz canned tomatoes) |
1 (6 ounce) can tomato paste |
26 ounces beef stock |
1 small bell pepper, chopped |
1 teaspoon sugar (optional) |
1 pinch sea salt (optional) |
Directions:
1. In a large, heavy pot, fry the bacon; stirring frequently, until browned and slightly crispy. Drain all but 2 tablespoons of the fat.
2. Add the ground beef and pork, stirring occassionally until almost done.
3. Add onion and garlic, stirring occassionally, until onons are slightly tranluscent.
4. Add the water. Bring to a boil, then lower heat to a simmer.
5. Add cayenne, black pepper, bay leaf, chili powder, cumin, oregano and fresh tomatoes. Simmer for 20 minutes.
6. Add the remaining ingredients. Simmer for another 30 minutes.
7. NOTE: When grocer is out of ground beef and/or pork, I purchase the pre-chopped meats used for stir-fry dishes and just chop them a bit more and use that.
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