2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ inch dice
½ cup celery, ¼ inch dice
1 small green pepper, ¼ inch dice
1 small red pepper, ¼ inch dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated
Preparation:
- Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
- Melt butter in pan, add beef and brown.
- Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes.
- Add rest of ingredients except beans and simmer for 1 hour.
- Add beans and bring up temperature.
- Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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