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Ingredients
2 Pounds hamburger
1 Delores or XLNT Chile Brick (Ask the Butcher at Staters)
2 Garlic cloves, crushed
1 Large onion, diced
4 Stalks celery, diced
1 Green bell pepper, diced
1 Hand-full oregano leaf
2 Teaspoons beef bouillon granules
1 Teaspoon sea salt
1 Chile pepper, crushed (I used a fajita)
1 (14 1/2 oz) Can chile ready tomatoes, un-drained
3 (15 1/2 oz) Cans chile beans, un-drained
Salt & pepper to taste
Instructions
Saut� hamburger until pink is gone and set aside. Saut� the onions, garlic, peppers, and celery in olive oil until the onions are clear. Thaw the Chile brick, if needed, in a heated pan with a cup of water. In your pot of choice, put all the remaining ingredients in with the hamburger and simmer for several hours. Stir periodically during simmer. Do not drain the beans and tomatoes. Use the juice and all. The Chile Brick provides quite a bit of spice, but you can add more at the table if you prefer.