Chef ChatChef:
Robyn Fennessey |
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Food Mood:
Spicy |
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Cuisine:
Regional American |
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Description |
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| An award-winning recipe passed down through the family. | |
Servings: 16 |
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Ingredients |
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| 2 lbs of ground beef 3 cans red kidney beans drained 3 cans of beef broth 2 cans (lg) tomatoes 1 cup carrots, diced 1 cup celery, diced 1 cup frozen corn 2 onions, chopped 3 cloves garlic, chopped 1/2 tsp tabasco 1/4 tsp cayenne 1 bay leaf 2 tsp chili powder salt and pepper to taste |
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Method |
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| In a large pot, brown the ground beef. Drain the fat from pan. Add onions, garlic, carrots, and celery and cook while stirring until translucent. Add the beef stock and kidney beans. Bring up to a boil. Reduce heat and add cayenne, chili powder, bay leaf and tomatoes. Allow to simmer for 1 hour. Stir occasionally. Finish by seasoning with salt and pepper and add the corn. Heat until corn is heated through. | |
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