1/2 pound lean ground beef
1 tablespoon vegetable oil
1 large onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with green chile peppers
1 teaspoon salt
1 (16 ounce) can whole peeled chile peppers, crushed
1 1/2 cups milk
1 tablespoon dried parsley
2 tablespoons dry mustard
In a large saucepan, mix together flour, brown sugar, brown sugar mixture, tomato sauce, garlic powder, onion powder, bell pepper powder, chili powder, water, tomatoes, parsley and flour mixture. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
In a medium bowl, mix together chili powder, parsley, onion powder, bell pepper powder, water and tomato sauce. Stir into beef mixture. Cover and simmer for 15 minutes.
While beef mixture is cooking, combine bread crumbs, salt and sugar. Mix thoroughly and shape into 1/2 inch balls. Place into a medium bowl.
Cook and stir beef mixture in a large pot over medium heat. Add potatoes and smash into mixture. Reduce heat, cover and simmer over medium heat for 10 minutes.
Stir in rice and vegetable broth and bring to a boil; reduce heat to medium. Simmer for 5 minutes.
Stir in tomatoes, parsley, parsley salt, mustard, salt and pepper. Bring mixture to a boil, reduce heat, cover and simmer for 3 to 5 minutes. Stirring constantly, reduce heat to low to simmer until the vegetables are tender.
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