Ingredients
1 1/2 lb. ground meat
1 large onion, chopped
1/2 c. water
3/4 c. wine
dash of hot pepper
3 cloves garlic, minced
2 large tomatoes, chopped
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1 tsp. ground cumin
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Heat a skillet; saute ground beef. Pour contents of pan into a colander lined with paper towels. Drain fat; return meat to pan. Add onion; saute for 4 to 5 minutes. Stir in water, wine, hot pepper, garlic, tomatoes, tomato sauce, chili powder, cumin, oregano, salt and pepper. Bring mixture to a boil, reduce heat and simmer for 45 minutes. Add kidney beans; simmer 10 to 15 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue