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INGREDIENTS

3 POUNDS GROUND BEEF, 1 POUND GROUND PORK AND 1 POUND OF GROUND VEAL

4 CLOVES OF GARLIC

2 28 OZ CANS OF TOMATO SAUCE

3 TABLESPOONS CHILI POWDER

3 TEASPOONS GROUND CUMIN

3 TEASPOONS GROUND OREGANO

1 TABLESPOON GARLIC POWDER
3 TEASPOONS SALT

ASSORTED DEHYDRATED CHILIS / I USED CALIFORNIAN , ANCHO, GUAJILLO AND DE ARBOL. ABOUT 3 OR 4 OF EACH.  SAVE THE HYDRATING LIQUID.

ONE 15-OUNCE CAN RED KIDNEY BEANS, DRAINED AND RINSED

ONE 15-OUNCE CAN NAVY BEANS, DRAINED AND RINSED

ONE 15-OUNCE CAN OF WHITE KIDNEY BEANS, DRAINED AND RINSED

1 SWEET POTATO PEELED AND DICED SMALL

1 WHOLE ONION DICED FINELY

1 TBS OIL

SHREDDED CHEESE FOR SERVING

SOUR CREAM

AVOCADO

DICED ONION

 
Directions

Rehydrate the deseeded chilis in boiling water. Place in blender with 1/2 the rehydrating liquid. Blend with garlic and spices. 

Sauté onion in oil. Place the beef, pork and veal in a large pot. Cook over medium heat until browned. Drain off the excess fat, and then pour in the blended chilis, garlic and spices. Add the tomato sauces. Add in sweet potato and beans. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. 

Serve with shredded cheese, chopped onions, avocado etc.

Freeze the leftovers for many more meals! 

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