1 medium Onion -- chopped fine
30 milliliters Garlic -- finely chopped
1 large Green pepper -- cut into 1/2"
2 cans 28oz Crushed Tomatoes
2 teaspoons Oregano
2 teaspoons Cumin
3 tablespoons Chili powder
2 tablespoons Unsweetened cocoa powder
2 teaspoons Sugar
1 teaspoon Crushed hot pepper
1 teaspoon Tabasco sauce
1 can 15oz kidney beans -- rinsed a strainer
In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat. YIELD: Makes 8 1-cup servings Each serving: 252 calories, 21.4gm protein, 8.3gm total fat, 26.3gm carbo, 49mg chol, 9.2gm fiber, 358mg
0 comment:
Post a Comment