Ingredients
- 2 round (ground)
- 3/4 scallions (minced)
- 1,200 ml water (hot)
- 450 ml tomato sauce
- 260 gr kidney beans (cooked drained)
- 200 gr celery (minced)
- 200 gr tomato paste
- 120 gr jack cheese (grated)
- 120 gr onion (minced)
- 60 ml olive oil
- 45 gr chile powder (hot)
- 18 gr garlic (minced)
- 3 gr salt
- 2 gr parsley (minced)
- 1 gr black pepper (freshly ground)
HEAT OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME ADD GARLIC, ONIONS, CELERY, AND PARSLEY HEAT AND STIR FOR 5-6 MINUTES ADD GROUND BEEF, HEAT AND STIR UNTIL BROWNED DRAIN WELL, RESERVING PAN DRIPPINGS ADD quarter CUP RESERVED DRIPPINGS BACK INTO MEAT MIXTURE AND DISCARD THE REST ADD TOMATO PASTE, TOMATO SAUCE, WATER, CHILE POWDER, SALT, AND PEPPER BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES ADD BEANS AND SIMMER FOR 10-15 MINUTES, UNTIL HEATED THROUGH SERVE HOT, GARNISHED WITH GRATED JACK CHEESE
