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Ingredients
- 1 1/2 pounds ground tenderloin
- 1 can (15 ounces) black beans
- 2 tablespoons canola oil
- 1 can (28 ounces) crushed tomatoes
- 2 large Spanish onions, cut into medium dice
- 1 can (6 ounces) tomato paste
- 1 1/2 teaspoons flour
- 2 tablespoons crushed garlic
- 1 cup burgundy wine
- 1 1/2 teaspoon chili powder
- 2 large green bell peppers, cut into medium dice
- 1/2 teaspoon cayenne pepper
- 1 can (151/2 ounces) kidney beans
- 1 1/4 teaspoon ground cumin
- 1 can (151/2 ounces) hot chili beans
- 1 1/4 teaspoon ground coriander
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
1 1/4 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon salt
Put tenderloin, oil and onions in large stockpot. Cook over medium heat until onions are soft and beef is cooked through, 10 to 15 minutes. Add flour and stir to coat. Increase heat. Add burgundy, bell peppers, beans, crushed tomatoes, tomato paste and garlic. Add remaining seasonings and cook over medium heat, stirring frequently to avoid sticking, 10 to 15 minutes or until heated through. Makes about 10 large servings.
Note: For a lower fat recipe, chicken can be substituted for the beef.
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