- 1/2 cup [125 mL] oil
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped sweet green pepper
- 1 pound [454 g] ground beef
- 1/2 cup [125 mL] chopped celery
- 2 cloves garlic, minced
- 1 [28-ounce / 796-mL] can tomatoes
- 1 [5 1/2-ounce / 156-mL] can tomato paste
- 1 [13-ounce / 370-mL] jar salad olives, drained
- 1 cup [250 mL] grated Cheddar cheese
- 1 1/2 teaspoon [7.5 mL] salt
- 2 whole chiles
- 1/4 teaspoon [1 mL] black pepper
- 1/4 teaspoon [1 mL] thyme
- 1 teaspoon [5 g] sugar
- 1/4 teaspoon [1 mL] oregano
- 2 bay leaves
- 4 cups [1 L] boiling water
- 1 cup [250 mL] red or white wine
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- Heat oil into a large deep casserole.
- Fry together chopped onion and green pepper into hot oil, for 5 minutes.
- Mix in ground beef; cook for 10 minutes, stirring, over low heat.
- Mix in chopped celery, minced garlic, canned tomatoes, tomato paste, drained salad olives, grated Cheddar cheese, salt, chiles, black pepper, thyme, sugar, oregano, bay leaves and boiling water.
- Simmer for 2 hours.
- Mix in red or white wine.
- Simmer for 1 hour more; remove whole chiles.
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