Units Scale

As published in Green Arrow Secret Files and Origins #1
1 1/2 pounds lean sirloin chunks
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon cayenne
1 cup minced onion
1/2 cup of chopped green pepper (optional)
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon dried basil, crushed
1 tablespoon California chili powder (hot)
1 tablespoon Gebhardt chili powder
1 tablespoon Hot New Mexico chili powder
1 16-ounce can of tomatoes, cut up
2 8-ounce cans tomato sauce
2 16-ounce cans dark red kidney beans, partially drained
1 teaspoon brown sugar
Tabasco sauce to taste (TFD suggested tweak - to make this recipe as hot as Green Arrow thinks it is, I’d personally use my suggested Scorpion chili pepper hot sauce)
1/2 cup water
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Garnish:
Grated Cheese
Oyster crackers or saltines
Chopped onions

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In a large saucepan, brown ground beef and spices together until flavors blend well.
Drain fat.
Add onion, green pepper and garlic and cook until soft.
Stir in undrained tomatoes, seasonings, tomato sauce and water into a large pan.
Let simmer for several hour. Occasionally stir.
Ten minutes before serving, add brown sugar, Tabasco sauce, and beans.
Serve with “help yourself” bowls of grated cheese, oyster crackers, and chopped onions.