A spicy bowl of red—Cajun-style, with diced beef round steak, ground pork and kidney beans.
2 pounds round steak, diced
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons minced garlic cloves
7 tablespoons chili powder
2 green bell peppers, seeded and chopped
3 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
1 teaspoon hot pepper sauce (such as Tabasco)
2 (15-ounce) cans kidney beans
Corn chips for accompaniment
Shredded cheddar cheese for accompaniment
- In a large, heavy kettle, brown diced round steak and ground pork with onions and garlic; drain. Stir in chili powder, bell peppers, canned whole tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, brown sugar and hot pepper sauce. Cover and cook for 2 hours over low heat.
- Add kidney beans and cook, uncovered, for 30 minutes.
- Serve with corn chips and grated cheddar cheese.
Makes 12 servings.