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Ingredients
- 1 C ONION
- 2 CLOVES GARLIC, DICED
- 1 C CHOPPED GREEN PEPPER
- 1 C CHOPPED CELERY
- 1 TSP OREGANO
- 1 1/2 T CHILI POWDER
- 2 LB GROUND MEAT
- 3 BEEF BOUILLION CUBES
- 1 - 6 OZ CAN TOMATO PASTE
- 1 - 15 OZ KIDNEY BEANS, DRAINED & RINSED
- 1 - 16 OZ CAN STEWED TOMATOES
- 1 C GRATED CARROTS, OPTIONAL
- 1/2 HEAD RED CABBAGE, CHOPPED
- 1/2 HEAD WHITE CABBAGW, CHOPPED
- GRATED CHEDDAR CHEESE, OPTIONAL
- (CAN SUBSTITUTE VEG. BROTH, CHICKEN BROTH OR BEEF BROTH FOR WATER)
Preparation
Step 1
SAUTE ONION, GARLIC, G PEPPER & CELERY. ADD OREGANO, CHILI POWDER & BEEF; COOK UNTIL BROWN. DISSOLVE BOUILLON CUBES IN SMALL AMOUNT OF WATER & ADD 7 OR 8 CUPS OF WATER. ADD REST OF INGREDIENTS EXCEPT CHEESE. BRING TO BOIL & SIMMER 1 1/2 HOURS. TOP WITH CHEESE.
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