Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese
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