Ingredients
- 4 cups tomatos (canned)
- 1 1/4 pounds veal (ground)
- 1 1/2 cups onion (chopped)
- 1 cup green pepper (chopped)
- 3 tablespoons chili powder
- 1 tablespoon wine vinegar (red)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons garlic (minced)
- 1 teaspoon cumin (ground)
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon pepper flake (red hot)
Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally.
