Category : Poultry
Author : I
Hits : 2005
Date : 08/05/2002
3 tb Butter 2 lg Onions, chopped 4 Garlic cloves, chopped 2 lb Ground armadillo 2 1/2 tb Chili powder 1 tb Ground cumin 1/2 ts Cayenne pepper 1 28-ounce can crushed tomatoes 1 14 1/2-ounce can beef broth 2 md White potatoes, peeled, diced 2 lg Carrots, peeled, diced 1 Bell pepper, diced 3/4 c Chili sauce 1 15 1/4-ounce can kidney beans, drained 1 15-ounce can pinto beans, drained
Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add armadillo and cook until brown, breaking meat up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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