3 quarts water
2 pounds lean ground beef
1 cup tomato paste
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can chili with green chile peppers, undrained
1 (8 ounce) can kidney beans and water
2 quarts water
2 quarts vegetable oil for frying
1 (4 ounce) can mushrooms, drained
1 (8 ounce) package creamed corn
1 (16 ounce) package shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of egg soup
In a large pot, bring water and beef to a boil. Reduce heat, cover and simmer for 2 minutes. Remove from heat and stir in tomato paste, black beans, chili, kidney beans and water. Place over low heat. Bring to a boil. Reduce heat to low and cook for 4 to 5 minutes, stirring occasionally. Remove from heat and stir in vegetable oil. Stirring constantly, cook until cooked down to 1/2 inch thick. Season with salt, pepper, oregano and black pepper.
So amazing I wanted to do something special for Fourth of July I got to thinking why not just left out the meat and give it a meat-free Christmas :D. Oh so good I even my 6 yr old who doesn't care for meat fit into it. No chili dogs , just lots of heat .
This is indeed an interesting recipe. It seems to use up valuable ingredients (even though I used shredded chicken and celantro) and is rather messy to make. I also quite enjoyed the flavors we got from the spices and would have liked a bit more baking, but so it goes. Personally, I think it's ok - almost as good as an Easy Vegan Pizza Pizza (even without the cheese) and took probably three hours to make. My husband really liked it and it would have been even better without the spices, I think ¼ tsp each of garlic and thyme would have been better, and no need to use pepper. Sorry about the mess, but it did the job. Good results.
I prefer red chilies, so I used a black one, exp.