Chili a la Franey

Course : Vegetables
Serves: 4
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1 tablespoons Olive oil
1 pound Beef,very lean,coarse grind
1 pound Pork,very lean,coarse grind
3 medium Onions,large,finely chopped
1 medium Bell pepper(s)
2 medium Celery stalks,finely chopped
1 tablespoons Garlic,finely chopped
1 tablespoons Oregano,dried,pref. Mexican
2 pieces bay leaves
2 teaspoon Cumin,ground
3 Cup Tomatoes with tomato paste
1 Cup Beef broth
1 Cup Water
1 teaspoon Salt
1/2 teaspoon Pepper,ground,fresh
1/2 teaspoon Chile caribe
2 tablespoons Red chile,ground,mild-hot
2 Cup Kidney beans,cooked,drained

Preparation / Directions:

1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~

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