1/3 cup olive oil
8 ounces praise meat
1 tablespoon chili powder
1/2 teaspoon ground cayenne pepper
3 pounds yellow onion, thinly sliced
2 cloves garlic, minced
1 (4 ounce) can condensed peeled tomatoes
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
8 ounces snap peas, drained
2 green bell peppers, sliced
8 leaves fresh spinach, undrained
2 carrots, chopped
1 orange, quartered
4 potatoes, peeled and cubed
6 eggs
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Brown the meat with the chili powder, cayenne pepper and parboiled tomatoes. Cook about 8 more minutes. Remove the whole pot from heat and set aside. Add water to the water, which increases the cooking time by 1/2 hour or until all liquid is absorbed. Add - when ready set the vegetables and beans. Return the peas and green peppers to the saucepan and add the greens, carrots, orange and potatoes. Season with salt and pepper to taste. Make sure they are cooked all the way through. Undrain, reserving some of the liquid; pour into a sauce, cover with plastic and refrigerate overnight.
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