Saturday, October 25, 2014


                                                                                Pic/Recipe by Christine It

4 lbs ground beef
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, minced
1 green sweet pepper, chopped
1 can diced tomatoes (540ml)
1 tbsp chili powder
2 tsp unsweetened cocoa powder
2 tsp ground cumin
1 tsp salt
1/4 tsp crushed red chili pepper
1/4 tsp cinnamon
4 cups cooked red kidney beans (4 cans 540ml)
1 can (398ml) tomato sauce

1. In large non stick skillet ( I use a big pot) over medium heat, cook ground beef, stirring frequently for 10 minutes. Drain the fat. Add onions, celery, garlic and green pepper: cook for 15 minutes longer or until onion is translucent.

2. Stir in tomatoes, chili powder, cocoa, cumin, salt, red chili pepper and cinnamon. Cook for 5 minutes for flavours to mingle.

3. Stir in beans, then tomato sauce.

4. Simmer, covered, for about 1 hour.