Product Recipes
- 1 1/2 lbs. ground chuck
- 1 1/2 cups onion, sliced
- 1 tbsp canola oil
- 1 28 oz can whole tomatoes
- 1 6 oz can tomato paste
- 1 cup water
- 1 beef bouillon cube
- 1 16 oz can red kidney beans
- 1 tbsp diced green pepper
- 2 cloves garlic, minced
- 2 tsp salt
- 2 tsp oregano
- 2 tsp chili powder or ground cumin
- 1 tbsp Hershey's Cocoa
- 1/2 tsp crushed red pepper or to taste
- 1 bay leaf
- 1/2 cup dark rum, optional
- Heat oil in Dutch Oven or large non-stick sauce pan. Add onions, and cook 2-3 minutes, then add ground chuck. Cook until meat is brown. Drain off any fat.
- Stir in remaining ingredients. Cover and simmer 1 1/2 hours. Stir occasionally. Add water if needed.
- Remove bay leaf and serve over cooked spaghetti pasta. Excellent with hot corn bread, and topped with cheddar cheese.
