1 large onion
2 cloves garlic
1 lb lean ground beef (80%)
1 tbsn chili powder
2 tspn chopped fresh or 1 teaspoon dried oregano leaves
1 tspn ground cumin
½ tspn salt
½ tspn red pepper sauce
1 can (14.5 oz) diced tomatoes, undrained
1 can (16 oz) red kidney beans, undrained
-Peel and chop the onion, 1 cup. Peel and finely chop the garlic.
-In a 3-quart saucepan, heat the beef, onion and garlic 8 – 10 minutes over medium heat, stirring occasionally, until beef is thoroughly cooked. Place a strainer in the sink and line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to saucepan; discard paper towelsl.
-Into the beef mixture, add the chili powder, oregano, cumin, salt, pepper, sauce and tomatoes with their liquid.
-Heat the mixture to boil over high heat. Once mixture is boiling, reduce the heat just enough so it bubbles gently. Cover and cook for 1 hour, stirring occasionally.
-Stir in the beans with their liquid. Heat again to a boil over high heat. Once mixture is boiling, reduce heat just enough so that it bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until it is your desired thickness. Enjoy!
*John Claude Exclusive Catering weekly recipe 201-998-0039 http://jcexclusivecatering.com *