10 pounds ground beef
5 onions, chopped
3 cloves garlic, crushed
2 teaspoons salt
3 teaspoons dried oregano
1 teaspoon salt
3 teaspoons dried parsley
1 teaspoon dried red onion flakes
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups water
1 cup diced tomato
1 1/2 cups water
1 (12 fluid ounce) can or bottle water
1 bay leaf
In a large skillet over medium heat, brown the ground beef through a coarse brush; drain grease from pan.
In a large bowl, toss together the onions, garlic, salt, oregano, salt, parsley, red onion flakes, basil, parsley salt, basil, parsley salt, chili seasoning, hot pepper sauce and water. Let stand 5 minutes.
Pour meat mixture into a large pot, add beans, tomatoes, water and water. Bring to a boil, stirring.
Stir in tomato mixture. Bring to a boil, stirring occasionally. Reduce heat to low. Simmer stirring constantly for 3 to 4 minutes, stirring well after each addition. Stirring frequently, cook about 10 minutes longer, stirring occasionally. Reduce heat to medium, and keep simmering about an hour or until all meat is cooked and vegetables are tender.
After 30 minutes, remove pan from heat and stir in tomato mixture. Let simmer over low heat for 1 minute. Lower heat to medium to simmer sour cream and tomato mixture.
When the mixture is simmering, add bay leaf. Simmer about 20 minutes, stirring occasionally. Remove bay leaf.
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