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Chili de El Zorro Recipe

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This recipe for Chili de El Zorro, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Bukowick
Added: Friday, January 9, 2009


1 lb. lean ground beef
1/2 cup chopped onions
1 garlic clove, minced
1 cup each tomato sauce, water
4 tomatoes, chopped
1/4 cup chopped parsley
1 tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
2 cups canned red kidneys or pinto beans, undrained
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped onions

Break up meat while frying in skillet over medium heat. Add onions, garlic, tomato sauce, water, tomatoes, parsley, and chili powder.

Place oregano, cumin, beans, salt, pepper and meat mixture in pot, mix well. Bring to a boil, reduce heat, and simmer uncovered 1 hour until thick but still moist. Stir occasionally. Sprinkle on cheese and onions for added flavor. Try over white rice or on hot dogs.




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