| | Directions | | In a 6 qt. pot, brown lean ground beef. Add diced onions and celery and sauté until just tender. Add dark red kidney beans, diced cooked tomatoes and all seasonings and bring to a boil. Reduce heat to medium-low and stew for 45 minutes. Serves 6 to 8. Delicious with crusty bread and tossed green salad. |
|
|
| Ingredients | | - |  | 1 pound lean ground beef |
| - | | 2 yellow onions diced |
| - | | 3 stalks celery diced |
| - | | 2 cans dark red kidney beans (15.5 ounce cans) |
| - | | 2 cans diced cooked tomatoes (15 ounce cans) |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 teaspoon black pepper |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 2 teaspoons chili powder |
| |
| |
