May 26, 2017
Dinner, Lunch, Main Dish,
Casseroles, Chili, Beans, Beef, Ground Beef, Mexican, Southwest, Potluck, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Kidney Beans, Spicy, Kosher Meat more
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"This recipe came to me from my mother, who got it from a dear family friend. It freezes well and is especially good served with corn bread or rye bread."
Inn large saucepan bring 1 quart of water to a rolling boil and toss in the crumbled meat, letting it cook for 2-3 minutes or until it turns gray.
Drain at once in coriander or strainer.
Place meat in a large pan or skillet and add all other ingredients except for the green pepper and 1/2 can of beans, which can be stored in the refrigerator until needed.
Simmer covered at least 3 hours, VERY slowly, adding water as needed, about ½ cup at a time, to prevent sticking.
Add green pepper and the remaining ½ can of beans 1/2 hour before serving.
Remove bay leaf and correct the seasoning.
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