Ingredients:
1 Tbsp. oil to brown the meat
2 lbs. meat (coarse ground beef, regular ground beef, ground turkey, ground pork, or ground venison) use any of these or a combination of them.
1 c. small onion, diced
14.5 oz. can beef broth
14.5 oz. can tomato sauce
14.5 oz. can tomatoes, diced
1 to 2 cans beans (black beans, pinto beans, kidney, or other) use two cans if you like plenty of beans or leave them out if you want.
1 tsp. chili powder
2 tsp. cumin powder
2 tsp. sugar
1/2 tsp. salt
1 Tbsp. fresh garlic puree
1 Tbsp. corn starch and
1 Tbsp. water to make slurry
Procedure:
Ground meat method:
Brown meat in a heavy bottom pot that is preheated; put the onion in with the meat as it browns. Drain off all the fat and discard. Now add all of the ingredients to the pot except for the slurry. Simmer for 10-15 minutes on low; then thicken with the slurry.
Diced steak version:
Small dice 2 pounds of any kind of shoulder steak, round steak, or roast of beef. The less expensive cuts work great for this. Brown the meat in a heavy bottom pot and add the onions to sweat for a couple of minutes. Next, add 2 cups of water and the canned beef broth; simmer the meat until it is all the way soft. Now add all the rest of the ingredients except the slurry and simmer 10 minutes more; then thicken with the slurry.
Recipe Type: Authentic1 Tbsp. oil to brown the meat
2 lbs. meat (coarse ground beef, regular ground beef, ground turkey, ground pork, or ground venison) use any of these or a combination of them.
1 c. small onion, diced
14.5 oz. can beef broth
14.5 oz. can tomato sauce
14.5 oz. can tomatoes, diced
1 to 2 cans beans (black beans, pinto beans, kidney, or other) use two cans if you like plenty of beans or leave them out if you want.
1 tsp. chili powder
2 tsp. cumin powder
2 tsp. sugar
1/2 tsp. salt
1 Tbsp. fresh garlic puree
1 Tbsp. corn starch and
1 Tbsp. water to make slurry
Procedure:
Ground meat method:
Brown meat in a heavy bottom pot that is preheated; put the onion in with the meat as it browns. Drain off all the fat and discard. Now add all of the ingredients to the pot except for the slurry. Simmer for 10-15 minutes on low; then thicken with the slurry.
Diced steak version:
Small dice 2 pounds of any kind of shoulder steak, round steak, or roast of beef. The less expensive cuts work great for this. Brown the meat in a heavy bottom pot and add the onions to sweat for a couple of minutes. Next, add 2 cups of water and the canned beef broth; simmer the meat until it is all the way soft. Now add all the rest of the ingredients except the slurry and simmer 10 minutes more; then thicken with the slurry.
Book: "Taste of Springfield" - Page 59
Recipe Author: Executive Chef Chadwick M Isom
Restaurant: Cooks Kettle Restaurant
Source: https://www.facebook.com/pages/Recipe-Publishers/126558627407378?sk=wall&filter=12