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Archive for July 17th, 2008

Here is a recipe I fixed on July 4th and it was a smashing success. Since it is so hot these days you don’t want to spend a lot of time in the kitchen.

Good to serve with chips in a bowl OR on hot dogs and hamburgers.

2 pounds lean ground beef

1 cup chopped onion

1/4 cup chili powder

1 TBLS paprika

1 TBLS ground cumin

! tsp garlic powder

1 TBLS dried Mexican leaf oregano

1/4 to 1/2 tsp cayenne pepper (to your taste—we like it HOT)

1 tsp salt

Fresh ground black pepper

1 (10 oz.) can Salsa de Chile Fresco (Mexican Tomato Sauce)

1 (10 oz) can Rotel tomatoes

1 (16 oz) can pinto beans, undrained

1 TBLS balsamic vinegar

In a large skillet,brown ground beef and onion together; drain excess fat (I used extra lean ground beef). Add chili powder, paprika, ground cumin, garlic powder, oregano, cayenne pepper, salt and fresh ground pepper; simmer stirring occasionally about 3 to 4 minutes. Add tomato sauce, Rotel tomatoes and beans; simmer about 5 minutes and then add the balsamic vinegar. Pour into small crock-pot and heat on low about 2 hours OR until the gang arrives.

Top with: cheese, onions, sour cream…

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