Recipe by SooZee
Not to spicy, depending on how much of each ingredient you use, been a basic recipe in my family for years.
Top Review by Mirj
Perfect, I love it! Used fresh mushrooms, and chick peas instead of kidney beans, but aside from that, didn't change anything else. Left off the cheese and sour cream toppings and served this up as a topping for mashed potatoes. Did I say I love it? The cumin adds some lovely background heat and I love the fact that you can turn the heat up or down with your choice of salsa. And this freezes wonderfully! Thanks!
- 2 lbs ground beef
- 2 garlic cloves, minced
- 2 large onions, chopped
- 1 green pepper, chopped
- 2 celery ribs, chopped
- 1 teaspoon salt
- 1 tablespoon dried cilantro
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 8 ounces tomato sauce
- 16 ounces diced tomatoes with juice or 16 ounces stewed tomatoes, with juice
- 10 ounces sliced mushrooms, drained
- 16 ounces kidney beans, drained and rinsed
- 1 cup salsa, I use med. but any heat you like
- 1 teaspoon sugar
- 10 ounces refried beans (optional)
- shredded cheddar cheese, for topping
- sour cream, for topping
- chopped green onion, for topping
Directions See How It's Made
- Wish I could say mix as usual as most of my recipe cards say that -- lol.
- Brown hamburger with garlic.
- Add onions, grn. pepper, celery, salt.
- Pour in tomatoes with juice, tomato sauce, Salsa, drained mushrooms.
- Add cumin, chili powder,stir all together.
- Add the refried beans if using.
- Simmer for an 1 1/2 hour.
- Add sugar and kidney beans and heat through.
- Sprinkle some of each of the toppings when serving.
- Basically, it's brown the burger and dump everything else into a pot except the toppings and cook. Use as much Salsa as you want. I started adding a can of refried beans if the sauce seemed to thin. Tastier than using a thickening agent and now I do it all the time if it's needed or not.